This is one of those classic dishes that American Chinese households don't normally make at home. Yet order when eating out at Chinese restaurants.
So again, while I'm living in Thailand, salt fish and chicken fried rice is not something I can easily find here.
Which means it's time for Wally to cook up something he likes to eat. And that's where I started making salt fish with chicken fried rice.
Ingredients:
Makes 2 servings
2½ cups cooked rice (I recommend jasmine rice)
10 grams - 15 grams of salted fish (I used salted mackerel)
2 large eggs
1 handful of leafy green vegetable (I used kale)
For Chicken Marinade:
150 grams chicken breast cut into cubes
Dash of white ground pepper
1 tablespoon oyster sauce
1 tablespoon cornflour (cornstarch for viewers in USA)
1 teaspoon sesame oil
Combine ingredients with chicken thoroughly and marinade in refrigerator for at least 5 minutes.
Add a tablespoon of cooking oil to a wok or pan on medium high heat. Add salted fish to the hot oil and cook for a few minutes. Move the fish around with a spatula and careful not to break the pieces too small.
Then add the chicken and cook until the chicken turns white. Remove and set aside chicken and salt fish.
Add two tablespoons oil back into the wok. When the oil is hot beat two eggs and pour into wok. Use spatula and mix up the eggs then immediately add your rice. Quickly mix the rice into the eggs. The eggs should still be wet enough to coat the rice and give it a yellowish color.
Turn up the fire to medium high heat to fry the rice and eggs, about a few minutes while moving the rice around the wok. Then add back in salted fish and chicken.
Give the rice a taste. Usually the salted fish is enough to flavor the rice. But if you feel it needs more salt then add a teaspoon of light soy sauce to finish off.
Add your choice of leafy green vegetables for a quick final toss. And your salt fish with chicken fried rice is ready to eat!
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