SALT FISH AND CHICKEN FRIED RICE

Classic lunch fried rice.


鹹魚雞粒炒飯
['haam yü gai naap chaau faan']

For two people you will need between a quarter of a pound and a half pound of small chunked chicken, marinated in a little corn starch and rice wine. Plus nearly four ounces of a moister softer salt fish than the plank fish (柴魚 'chai yü') used for jook (柴魚花生粥 'chai yü faa saang juk'), or the dried flounder (左口魚 'jo hau yu') in won ton soup. Plus some shredded lettuce and chopped random green vegetable as desired, for both colour and a fresh flavour. A little minced ginger, chopped scallions, and an egg. And two to three cups of cooked rice, at room temperature.

Break the rice apart so it doesn't clump, cut the salt fish into small pieces, and whisk the egg.

Stir-fry the random green vegetable first, decant, leaving the hot oil in the pan. Stir-fry the salt fish till golden, decant. Add the chicken to the hot oil, quickly stir about to cook, then add the rice and minced ginger. When the rice is heated through push it to one side, dump the whisked egg into the clear space, and when it is softly set, break it into the rice, add the fish, vegetables, and lettuce, stir, add the scallion and mix in. Serve.


From this post: EXPERIMENTS WITH SALT FISH