A classic Cantonese fried rice combining salted fish and chicken with rice. The intense flavour of the salted fish makes this dish a representative transformation of a traditional peasant meal into a modern restaurant staple.
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Adapted from a video by Made With Lau
🐟 Dad’s ADDICTIVE Salted Fish & Chicken Fried Rice (鹹魚雞粒炒飯)
salted fishapproximately 2 oz whole fish, deboned and fileted; mui hoeng or other dried salted fish varieties work
eggs2
oil1 tsp for eggs, 1 tsp for chicken, 1 tbsp for ginger and salted fish, 1 tsp for finishing
white pepperfor seasoning the fried rice¼ tsp
fish sauce2 tsp
Steps
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1
Rinse the rice twice with fresh water to remove dust and debris, draining well after each wash.
2
Place the washed rice into a rice cooker and add 10 oz of water—use less water than usual to get firmer rice that works better for stir-frying. Start the rice cooker.
3
Chop the green onions, including both white and green parts, into medium-sized pieces without cutting too fine.
4
Slice the ginger thinly, then arrange the slices and cut them into thin strips.
5
Stack the lettuce leaves together and slice them into thin strips.
6
Slice the chicken breast, then turn 90 degrees and cut into small roughly 1/2 inch thick pieces into a bowl.
7
Marinate the chicken with 1 tbsp oyster sauce, 1/8 tsp white pepper, 1 tsp cornstarch, and 1 tbsp water, mixing well.
8
Remove the head from the salted fish, trim the dorsal fins with kitchen shears, rinse quickly with clean water, and pat dry with paper towels.
9
Cut along the backbone to debone the fish, carefully separating the fillets from the bones while checking thoroughly to ensure no bones remain in the meat.
10
Cut the deboned salted fish lengthwise into strips, then chop crosswise into small pieces about the size of a soybean.
11
Crack 2 eggs into a bowl and set aside.
12
Once the rice is cooked, fluff it with chopsticks, allowing the steam to escape and achieving the ideal texture for fried rice.
13
Heat a wok on high, add 1 tsp of oil, pour in the beaten eggs, gently stir for 20-30 seconds just until set without overcooking, then remove and set aside.
14
Add 1 tsp of oil, add the marinated chicken, reduce heat to medium, stir-fry for about 1 minute until just pale, then remove and set aside.
15
Add 1 tbsp of oil, then add the ginger strips and stir-fry until fragrant.
16
Add the chopped salted fish and stir-fry for about 1 minute until aromatic, being careful with the amount to avoid making the rice too salty.
17
Add the rice, continuously stir-frying and breaking apart any clumps with a spatula for 1.5-2 minutes.
18
Return the eggs to the wok, stir everything together, and continue stir-frying for 40-50 seconds, pressing down to break up any remaining clumps.
19
Add the cooked chicken back in, turn heat to high, and stir-fry for another 40-50 seconds until everything is well combined.
20
Add the chopped green onions and 1/4 tsp white pepper, stir-fry for another 40-50 seconds, then turn off heat and taste. Add 2 tsp of fish sauce to enhance umami flavour without darkening the rice with soy sauce.
21
Return to high heat, add the lettuce strips, and stir-fry to combine everything.
22
Add 1 tsp of oil for a glossy finish and stir-fry for a final minute, then turn off heat. Serve by packing the rice into a bowl, inverting it onto a plate for a beautiful mound shape if desired.
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