Receta Fried Rice With Chicken And Salted Fish
A quick and easy fried rice recipe made with salted fish and chicken.
Fried Rice With Chicken And Salted Fish
Ingredients
6 Cups Cooked Rice, divided into 2 portions
2 Tbsp Chopped Ginger, divided
4 to 5 Cloves of Garlic, chopped, divided
4 Large Eggs, divided
40 grams Salted Fish Pieces, divided
200 grams Chicken Breast, diced
About 2 ½ Tbsp Soy sauce
1 tsp Shaoxing Wine
1 tsp Sesame Oil
1 tsp Corn Flour
Sea Salt to taste
Freshly Ground White Pepper
3 to 4 Stalks Scallion, chopped
Peanut Oil, for cooking
Method
Marinate chicken with 1 ½ tsp soy sauce, 1 tsp Shaoxing Wine, 1 tsp sesame oil, a few dashes of white pepper, and 1 tsp corn flour. Mix well and let it marinate for about 20 minutes.
Heat the wok over high heat. Add about 1 ½ Tbsp of peanut oil and swirl to coat the wok. Mix in the marinated chicken and stir-fry until they are cook. Dish out and set aside.
Reheat the wok over high heat again. Add about 1 ½ Tbsp of peanut oil and swirl to coat the wok , and fry the garlic and ginger briefly. Then add salted fish, stir-fry until the garlic, ginger, and salted fish are fragrant and golden brown in color.
Push all the ingredients aside add the eggs, gently move it around, and cook until it is slightly set and toss in the rice. Stir and make sure the rice is coated with the eggs. Add the chicken, stir well, and season with soy sauce and sea salt. Mix in some chopped scallions, and serve immediately.
NOTE: Cooked in two batches
A quick and easy fried rice recipe made with salted fish and chicken.
Fried Rice With Chicken And Salted Fish
Ingredients
- 6 Cups Cooked Rice, divided into 2 portions
- 2 Tbsp Chopped Ginger, divided
- 4 to 5 Cloves of Garlic, chopped, divided
- 4 Large Eggs, divided
- 40 grams Salted Fish Pieces, divided
- 200 grams Chicken Breast, diced
- About 2 ½ Tbsp Soy sauce
- 1 tsp Shaoxing Wine
- 1 tsp Sesame Oil
- 1 tsp Corn Flour
- Sea Salt to taste
- Freshly Ground White Pepper
- 3 to 4 Stalks Scallion, chopped
- Peanut Oil, for cooking
Method
Marinate chicken with 1 ½ tsp soy sauce, 1 tsp Shaoxing Wine, 1 tsp sesame oil, a few dashes of white pepper, and 1 tsp corn flour. Mix well and let it marinate for about 20 minutes.
Heat the wok over high heat. Add about 1 ½ Tbsp of peanut oil and swirl to coat the wok. Mix in the marinated chicken and stir-fry until they are cook. Dish out and set aside.
Reheat the wok over high heat again. Add about 1 ½ Tbsp of peanut oil and swirl to coat the wok , and fry the garlic and ginger briefly. Then add salted fish, stir-fry until the garlic, ginger, and salted fish are fragrant and golden brown in color.
Push all the ingredients aside add the eggs, gently move it around, and cook until it is slightly set and toss in the rice. Stir and make sure the rice is coated with the eggs. Add the chicken, stir well, and season with soy sauce and sea salt. Mix in some chopped scallions, and serve immediately.
NOTE: Cooked in two batches