Yuenyeung Fried Rice

Steps

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1. 1
   Prepare the chicken marinade by slicing the chicken and combining it with a touch of salt, bicarbonate of soda, cornstarch, white pepper, soy sauce, and water. Let sit for 10–15 minutes.
   ▶ ≈0:48
2. 2
   Prepare the prawn marinade by combining prawns with a touch of bicarbonate of soda, salt, cornstarch, and water. Let sit for 10–15 minutes, then rinse.
   ▶ ≈1:46
3. 3
   Make the red sauce by combining tomato ketchup, vinegar, a touch of sugar, soy sauce, and stock.
   ▶ ≈2:11
4. 4
   Prepare the vegetables by cutting the onion into thin wedges for the red sauce and thicker chunks for the white sauce, and cutting the tomato into wedges.
   ▶ ≈4:53
5. 5
   Cook the red sauce by heating the wok with cold oil, searing the chicken until half-cooked then removing it. Stir-fry the onion and tomato, add the red sauce and stock, then return the chicken to the wok to finish cooking. Thicken the sauce with a potato starch slurry to the desired consistency.
   ▶ ≈5:53
6. 6
   Cook the white sauce by rinsing and drying the wok. Heat with cold oil, sear the prawns until half-cooked then remove. Stir-fry the onion chunks, add the peas and stock, and season well. Stir in the evaporated milk and thicken with a potato starch slurry.
   ▶ ≈6:35
7. 7
   Prepare the jasmine rice for frying by using rice that has been cooked with a touch of oil to keep the grains separate.
   ▶ ≈7:53
8. 8
   Make the egg fried rice by heating the wok with cold oil, scrambling the egg in the wok, then adding the rice and mixing thoroughly to coat all grains evenly with the egg for a golden colour. Season with a sprinkle of MSG.
   ▶ ≈10:30
9. 9
   Plate the dish by placing the fried rice on a serving plate, arranging the red sauce on one side and the white sauce on the other to create a contrasting yuenyeung presentation.
   ▶ ≈12:03