🍚 Salted Fish and Chicken Fried Rice - Hong Kong-style, tea restaurant-quality recipe

Editor's Preface

Salted Fish and Chicken Fried Rice is a perennial favorite in Hong Kong-style fried rice. Each distinct grain of rice, combined with the fragrant salted fish and tender chicken, creates a delicious, crispy, and rich flavor. In a typical cha cha restaurant, the fried rice is stir-fried over low heat, the salted fish is deep-fried until golden brown, and the chicken is added to enhance the texture, while shredded lettuce is added to combat the greasiness. After experimenting with different chefs, our editor has finally nailed the most authentic Hong Kong-style stir-fry recipe. You're waiting to try it tonight!

🥢 Ingredients preparation

• 2 bowls of white rice (preferably leftover rice)

• 1 chicken thigh/chicken chop (skin removed and cut into small pieces)

• 1 small piece of salted fish (Mei Xiang or Ma You salted fish are both ok, debone and dice)

• 1-2 eggs (beaten well)

• A few leaves of lettuce (cut into thin strips)

• 1 green onion (diced)

• 1-2 teaspoons light soy sauce

• appropriate amount of oil

Chicken marinade

• 1 teaspoon light soy sauce

• 1/4 teaspoon sugar

• 1 teaspoon cornstarch

• A pinch of pepper

• a pinch of salt

• 1 teaspoon oil

• 1 tablespoon water

🔥 Detailed step-by-step tutorial

1️⃣ Prepare ingredients and marinate chicken

• Dice the chicken, add soy sauce, sugar, cornstarch, pepper, salt, oil and water, mix well, and marinate for 20 minutes to ensure it is tender and smooth.

• Carefully remove the bones from the salted fish and dice it; shred the lettuce, dice the green onion, and beat the eggs and set aside.

2️⃣ Stir-fried salted fish

• Add more oil to medium heat and sauté the salted fish until golden brown and slightly crispy, then remove from the pan and reserve the fish oil.

3️⃣ Stir-fried chicken

• Heat a little oil in the wok, add the chicken and stir-fry until it changes color and is cooked through. Remove from heat and set aside.

4️⃣ Egg Fried Rice

• Clean and heat the wok, add some oil, pour the egg liquid into the center of the wok, add the cold rice when the egg is half cooked, and stir-fry until each grain is distinct.

• Use a spatula to loosen the rice grains and stir-fry the rice to avoid squashing it.

• Add the scallion whites, half of the chopped scallions, and the diced chicken and stir-fry for a while.

5️⃣ Titian

• Add salted fish cubes and salted fish oil, stir-fry for another minute. The whole wok of rice will be immediately filled with the aroma of salted fish.

• Sprinkle a little salt and light soy sauce, mix well, and adjust the taste.

• Finally, add the shredded lettuce and stir-fry for 5 seconds before turning off the heat (to ensure it is refreshing and not overcooked), and sprinkle with the remaining chopped green onions for color.

💡 Editor's Tips

• It is easiest to stir-fry overnight rice. In other words, just open the lid and let it dry while cooking.

• The salted fish should be fried until golden brown. It is not only more fragrant, but the fish oil also makes the whole rice flavorful.

• The chicken pieces are fried and mixed freshly, which is refreshing, smooth and not tough.

• Remember to drop the lettuce last to keep it crisp and fragrant and to neutralize the greasiness.

• The finished fried rice must be firm and distinct, not sticky.

😋 Eating experience

The steaming hot pot, the tender chicken, the fragrant salted fish, the fluffy rice, and the combination of vegetables and meat create a homely experience. Perfect for both summer and winter snacks and dinners! Everyone in the house will be eager to grab their bowls at the mere aroma. It's a one-time lover! 💛🍚🐟🍗🥬!

Hurry up and make a plate of authentic Hong Kong-style salted fish and chicken fried rice before going to the tea restaurant tonight!