Instructions

Place garlic in a mortar and crush together with parsley or coriander, and a pinch of salt. Cut chicken breasts into long thin strips and marinade in the garlic mixture. Chop onion, peppers, carrots, green beans and asparagus into julianne strips. Peel potatoes and slice them into long thick pieces (potatoe strips). Pour abundant olive oil (mild olive oil 0.4º) in an enamel steel deep fryer and fry potatoes at 285 ºF until cooked through and tender. Drain and reserve. Place all the vegetables except the asparagus in a Non-stick Skillet and cook until   soft. When vegetables are almost done, add asparagus to the pan. Sauté for a few more minutes, then stir in four eggs, mixing well with the pan ingredients.
Return potatoes to the fryer and fry at 355° – 375° F to give them the final crispy touch. Drain and arrange on a serving dish. Place egg mixture on top of the French fries. Coat chicken strips in flour, fry and serve on top of the scrambled eggs.
The chorrillana is one of the most popular dishes in Chilean cuisine, and a specialty of the city of Valparaiso. The ingredients in the original recipe are potatoes, onion, beef and eggs.The technique of double frying the potatoes is used to give thick cut potatoes a nice golden crispy texture.

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