Description
Originating in Hong Kong but a massive staple in Taiwanese restaurants. An addictive dish rapid-fried with 'Xian Yu'—a fermented dried fish with intense odor and saltiness—and diced chicken.
Restaurants serving Salted Fish and Chicken Diced Fried Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White rice
- Xian Yu(Chinese salted fermented fish)
- Chicken thigh
- Lettuce
- Egg
- White pepper
Instructions
- [Authentic Recipe]
- [Xian Yu Prep] Finely mince 'Xian Yu' (available at Asian grocers), a salted dried fish with a fermented odor akin to ammonia.
- Dice chicken thigh into small 5mm cubes (Ji Li), season with a little wine and potato starch.
- Heat oil in a wok, slowly sauté the minced Xian Yu on low (here the intense fermented odor transforms into a savory umami aroma).
- Add chicken and roughly chopped lettuce (for crunch) and sauté.
- Toss in beaten egg and white rice, tossing vigorously on high heat until crumbly.
- Since Xian Yu releases intense saltiness and umami, do not use salt; season simply with a little soy sauce and white pepper to finish.
Learn more Spice, substitutes, tips
Key spices
Intense fermented aroma of Xian Yu
Substitutes at Japanese supermarkets
Anchovy and chicken fried rice
Pairing
Warm Oolong Tea(to refresh the palate)
Trivia
[Hardcore] Uses Xian Yu, the representative 'stinky but delicious' Chinese ingredient. The smell surprises at first, but the light chicken and refreshing lettuce brilliantly neutralize it. Has the magic to ruin regular fried rice for you once hooked.
Eating tips & etiquette
[Unique Eating] Search for the Xian Yu bits hidden in the crumbly rice, enjoying the deep, blue-cheese-like fermented umami spreading the moment you bite!
Allergen
Seafood, Chicken, Egg, Wheat, Soy