Fish and Chix
When I think of Asian flavors, the first thing that comes to my mindis Chinese food. And for me, good Chinese food comes from Hong Kong. Whenever I go to Hong Kong, the first thing I have to eat is fried rice. My favorite fried rice is Salted Fish and Chicken Fried Rice, which you can pretty much find in every restaurant in Hong Kong. So, the recipe I’m going to share with you thismonth is my version of it using simple ingredients that you can find everywhere,and you can always mix and match the ingredients if you want to.The secret to this fried rice is stock—they add a little bit of stock to the fried riceto make it nice and fluffy. Everyone has this misconception thatfried rice needs to be hard and toasty, but not in Hong Kong.Now let’s get cooking! For your thoughts about this recipe hit me upon Facebook (Chef Bruce Lim) and Instagram (@chef_bruce_lim). Enjoy!
Salted Fish and Chicken Fried Rice
Serves 4 ; Prep Time 15 minutes; Cooking Time 10 minutes.
- 4 cups cooked rice (day old from the chiller)
- 100g onions, finely chopped
- 200g chicken thigh fillet, small dice
- 100g salted fish, small dice
- 1 pc egg, beaten (optional)
- 45g canola oil
- 30g light soy sauce
- 15g Chinese cooking wine (Shaoxing Wine)
- 300g lettuce, shredded
- 50g leeks, chopped
- salt and pepper to taste
- 10g sesame oil (optional)
- In a bowl, marinate the chicken in soy sauce, salt, and pepper. Let it sit for 15 minutes inside the chiller.
- In a hot wok, add oil and flash scramble egg for 30 seconds. The egg should be soft scrambled. Remove from wok.
- Clean wok and get it hot. Add oil and onions. Stir fry for 1 minute then adds chicken. Cook for 3 minutes, then add salted fish and cook for 1 minute. Add rice and chicken stock. Stir fry until the rice breaks apart. Add cooking wine and stir fry for 1 minute.
- Season with salt and pepper if needed. Turn off heat then add lettuce and leeks. Toss for 30 seconds then serve.