A Culinary Adventure Waiting to be Savored
Cantonese chicken & salted fish fried rice holds a special place in the hearts of many, especially those of Chinese descent born in America. This dish has an allure that invariably draws one to order it, even amidst the diverse preferences of dining companions. Relish your selections with gusto!
If you’re unfamiliar with this blend of flavors, it might seem like a daring culinary expedition. But before you dismiss it, I urge you to remember the unfamiliar foods that once seemed too foreign but are now part of your favorites.
A Journey of Taste Buds: From Cheese to Fish
Allow me to take you on a journey through time. In 1983, my grandmother, with immense determination, ensured that her entire family – all 20 of us – relocated to America. Fresh in this new land, she wanted to introduce us to the American classic: pizza.
We ventured into a local pizzeria in Monticello, NY. As the steaming, cheese-laden pizzas arrived, our noses wrinkled in dismay. The intense aroma of the cheese was a stark contrast to our familiar flavors. Yet, as I watched my grandmother relish every bite, I wondered about this unfamiliar delight.
Years have passed, and today, I’m a proud cheese enthusiast. Much like my initial reservations about cheese, you might find the idea of salted fish fried rice a tad off-putting. However, once you’ve tasted it, especially with the unique blend of cheese and the richness of anchovies, it’s a taste you’ll yearn for.
Diving into a Recipe of Rich Flavors
For those who’ve ventured this far in the story, I must commend your adventurous spirit! While restaurant versions often skimp on the salted fish, making it at home ensures the perfect balance of flavors. And though the salted fish can be pricey, a little truly goes far. If you’re looking for a milder initiation, perhaps Scallop Fried Rice or Thai Basil Shrimp Fried Rice can be your stepping stone. But trust me, this recipe will leave you craving more!
Ingredients:
- 3 tablespoons oil
- 1 marinated chicken breast (dice and marinate for 15 minutes with: ½ tsp sesame oil, 1 tsp soy sauce, 1 tsp oil, 1 ½ tsp corn starch)
- ½ medium onion (finely chopped)
- 1/3-1/2 cup Chinese salt-cured fish (finely chopped)
- 4-5 cups cooked rice
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
- Salt (according to preference)
- 2 cups finely chopped lettuce
- ¼ cup scallions (finely sliced)
Directions:
- Over intense heat, use 1 tablespoon of oil in a wok to sear the chicken until lightly browned. Remove and set aside.
- Using the remaining oil, stir-fry the onions until they’re translucent. Introduce the fish and let it cook, releasing its distinct aroma.
- Combine the rice and chicken, ensuring an even mix. Incorporate the wine, sesame oil, and salt, adjusting for taste. As the finale, fold in the lettuce and scallions. Serve and savor every bite!