Cherry & Dennis Helper Habitat
Hong Kong Salted Fish and Chicken Fried Rice
鹹魚雞粒炒飯
Recipe overview
Hong Kong Salted Fish and Chicken Fried Rice uses a practical home-kitchen method with clear portions, heat control and safe doneness checks.
01
Ingredients
Main ingredients
- 700 g chilled overnight rice
- 250 g skinless chicken thigh
- 40 g mui-heung salted fish
- 2 eggs
- 2 spring onions
Sauce seasoning
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1/8 tsp white pepper
- 2 tbsp cooking oil
- 1 tsp sesame oil
02
Tools
- large bowl
- raw-meat cutting board
- clean cutting board
- knife
- small bowl
- chopsticks
- wok
- wok spatula
- plate
- food thermometer
03
Steps
Step 1
1
First separate 700 g chilled rice in a large bowl for 2 minutes until no hard clumps remain.
Step 2
2
Use a knife on a raw-meat board to dice 250 g chicken into 1.5 cm pieces; immediately wash and disinfect the board and knife, leaving even pieces after about 3 minutes.
Step 3
3
On a separate clean board, chop 40 g salted fish and 2 spring onions with the cleaned knife for 2 minutes; keep them separate.
Step 4
4
Beat 2 eggs with chopsticks in a bowl for 30 seconds until uniform.
Step 5
5
In a bowl mix 250 g chicken with 1/2 tbsp soy, 1/2 tsp sugar and 1/8 tsp pepper for 30 seconds until even.
Step 6
6
Heat 1 tbsp oil in a wok for 45 seconds; fry chicken on high 4 minutes until golden and 75°C, then plate.
Step 7
7
Add 1 tbsp oil and 40 g salted fish to the wok; fry on medium 1 minute until golden and crumbly.
Step 8
8
Pour in 2 eggs and stir with a spatula on medium for 45 seconds until small curds are fully set and reach at least 75°C.
Step 9
9
Add 700 g rice and press apart with the spatula on high for 2 minutes until hot and separate.
Step 10
10
Return cooked chicken and toss with rice, fish and egg on high for 1 minute until evenly spread.
Step 11
11
Pour remaining 1/2 tbsp soy around the wok edge with 1 tsp sesame oil; toss 1 minute until dry.
Step 12
12
Add 2 diced spring onions, toss 30 seconds and turn off; serve when wilted and chicken remains 75°C.
Common mistakes
- Do not use wet rice.
- Cook chicken to 75°C.
- Do not burn salted fish.
- Do not overcook the rice.
Tips
Set out ingredients by purpose, keep raw cold rice and diced chicken separate, and use time, appearance and temperature together to confirm completion.
