Salted Fish and Chicken Fried Rice (咸魚雞粒炒飯)
This is a classic Cantonese dish known for its distinctive flavors, combining the salty tang of salted fish with tender chicken and fluffy fried rice. Here’s a simple recipe to recreate this savory and aromatic dish at home.
Ingredients
- 2 cups cooked rice preferably day-old rice as it fries better
- 100 g chicken breast diced
- 50 g salted fish dried and salted, usually found in Asian markets, diced into small pieces
- 3 tablespoons vegetable oil
- 2 cloves garlic minced
- 2 eggs beaten
- 1 small onion finely chopped
- 2 green onions chopped
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
Prep Ingredients:
- Ensure the rice is cold and grains are separated. Cold rice doesn't stick together as much when frying.
- Rinse the salted fish lightly to remove some of the saltiness, then pat dry and dice.
Cook the Salted Fish:
- Heat one tablespoon of oil in a frying pan or wok over medium heat.
- Fry the salted fish until it turns golden and fragrant. Remove and set aside.
Fry the Chicken:
- In the same pan, add another tablespoon of oil.
- Fry the diced chicken until it's cooked through and slightly golden. Remove and set aside with the salted fish.
Cook the Vegetables and Eggs:
- Add the remaining oil to the pan. Sauté the minced garlic and onions until they’re translucent and fragrant.
- Push the onions and garlic to one side of the pan and pour the beaten eggs on the other side. Let the eggs set for a moment before scrambling them.
Combine Everything:
- Add the cooked rice to the pan, breaking up any clumps.
- Stir in the soy sauce and ensure the rice is well coated and heated through.
- Return the salted fish and chicken to the pan. Mix well with the rice.
- Season:
- Season with salt and pepper to taste. Be cautious with the salt, as the salted fish adds a significant amount of saltiness.
- Finish and Serve:
- Stir in the chopped green onions just before serving.
- Serve hot, ideally with a side of chili sauce or pickled vegetables.
