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Yang Chou Fried Rice ( Chicken with Salted Fish Fried Rice )

Thursday, July 30, 2009




It is always called Yang Chou Fried Rice in Chinese restaurants but i really don’t know why. Probably because it originated from Yang Chou, a province in China. Anyway, i love to order Yang Chou Fried Rice whenever i visit a Chinese restaurant, it’s simply delicious!

The main ingredients for this dish is preserved salted fish, chicken meat and cabbage. The combination of the flavour is indescribable. There’s only one word that comes to my mind; Yummy! Yummy! Yummy!

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Yang Chou Fried Rice

 ( serves 4 )



600 g               cooked rice, left overnight

 150 g               chicken meat, diced and marinate with 1 tsp of soy sauce

 100 g               cabbage, sliced thinly

50 g                   preserved salted fish, diced

 2                        eggs, beaten

 2 tbsp              spring onion, chopped

 1 ½ tsp            salt

 some                white pepper

 3 tbsp              cooking oil



 1.        Heat 2 tbsp of oil in wok, add salted fish and sauté until golden. Remove.

2.        In same pan, add chicken meat and saute over medium high heat until change colour.

            Add in cabbage and stir-fry 1 minute. Remove and set aside.

 3.        Heat 1 tbsp of oil in wok, add beaten eggs and stir-fry a bit. (not fully done)

            Add rice and stir to mix. Press on rice to remove lumps. Fry until rice is loosely

            mix with eggs.

 3.        Add in chicken meat mixture ans salted fish to mix.

 4.        Add in spring onion, salt and pepper. Mix thoroughly.

 5.        Dish up and serve.


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