Cantonese Chicken and Salted Fish Fried Rice

Name: Cantonese Chicken and Salted Fish Fried Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 chicken breast; 4.5 cup cooked rice; 0.5 cup Chinese salt-cured fish; 2 cup lettuce; 0.5 onion; 0.25 cup scallion; 3 tbsp oil; 1 tbsp Shaoxing wine; 1 tsp sesame oil; 1 pinch salt

This Cantonese chicken and salted fish fried rice is savory, aromatic, and packed with wok hei flavor. Tender chicken, fluffy rice, and rich salted fish come together in a fast stir-fry that tastes like a classic Hong Kong-style comfort dish.

Servings4 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken breast
1
cooked rice
4.5 cup
Chinese salt-cured fish
0.5 cup
lettuce
2 cup
onion
0.5
scallion
0.3 cup
oil
3 tbsp
Shaoxing wine
1 tbsp
sesame oil
1 tsp
salt
1 pinch

Step-by-Step Instructions

Heat 1 tbsp oil in a wok over high heat until shimmering. Add the chicken breast and stir-fry for 2 to 3 minutes, until lightly browned and nearly cooked through. Transfer to a plate and set aside.

Add the remaining 2 tbsp oil to the wok. Stir in the onion and cook for 1 to 2 minutes, until softened and translucent. Add the chopped Chinese salt-cured fish and cook for another 1 to 2 minutes, stirring constantly, until fragrant.

Add the cooked rice and break up any clumps with your spatula. Return the chicken to the wok and stir-fry everything together until the rice is hot and evenly coated.

Pour in the Shaoxing wine and sesame oil, then season lightly with salt if needed. Toss in the chopped lettuce and scallion, stir-fry for 30 seconds more, and serve immediately.

Chef's Tips

Use cold day-old rice for the best texture and to prevent clumping. Taste before adding extra salt, since salted fish is already quite salty. If Chinese salt-cured fish is unavailable, use a smaller amount of anchovy or another cured fish for a similar savory depth.