Salted Fish and Chicken Fried Rice

Instructions

1. 1Soak the salted fish in warm water for 20 minutes, then pat completely dry and cut into 5 mm dice, discarding skin and bones.

   咸鱼泡水切丁

   🔍 Look for Low heat 20 分钟 · 20 minutes

   Visual: 鱼肉紧实琥珀色微透；切丁棱角分明不散碎The flesh looks firm, amber and slightly translucent; the dice hold sharp edges instead of crumbling

   You know it's right when: 捏起鱼丁干爽紧实，不湿不滑A pinch of the dice feels dry and firm, not wet or slimy

   Dry the fish thoroughly. Wet salted fish spits violently in hot oil and will not crisp.

2. 2Heat 1 tbsp oil over medium. Add the salted fish dice and fry 2–3 minutes, stirring, until crisp and deeply aromatic. Remove, leaving the oil.

   小火煎酥咸鱼

   🔍 Look for Medium heat 3 分钟 · 3 minutes

   Visual: 鱼丁转为深琥珀色、干爽微缩；油色清亮且带浓香Dice have darkened to deep amber and look dry and slightly shrunken; the oil is fragrant and clear

   You know it's right when: 鱼丁在锅里像小石子般咔咔响，气味浓但不焦The fish rattles against the wok like small pebbles and the smell is strong but not scorched

3. 3Raise to high. In the same oil, add the chicken dice and sear 2 minutes until golden. Splash in the shaoxing wine and let it evaporate.

   鸡丁爆香烹酒

   🔍 Look for High heat 2 分钟 · 2 minutes

   Visual: 鸡丁不透明、边缘焦黄；黄酒入锅10秒内化为一阵蒸汽消失Chicken is opaque with browned edges; the wine hits the pan and disappears in a burst of steam within 10 seconds

   You know it's right when: 锅底无余液，酒的生味已散No liquid remains in the wok and the raw alcohol smell is gone

4. 4Add the ginger and stir 20 seconds, then push everything aside and pour in the beaten egg. Let it set 15 seconds and fold through.

   姜末炒蛋

   🔍 Look for High heat 45 秒 · 45 seconds

   Visual: 姜末浅金出香；蛋液凝成浅色嫩块与鸡丁相混Ginger is fragrant and pale gold; the egg has set into soft pale curds mixed through the chicken

   You know it's right when: 姜的辛香冲起，蛋液不再湿润The sharp ginger aroma rises and the egg is no longer wet

5. 5Add the cold rice and press-and-fold for 2–3 minutes until the grains separate and take on the colour of the oil.

   炒散米饭

   🔍 Look for High heat 3 分钟 · 3 minutes

   Visual: 米粒分明干爽呈浅金；锅铲刮过锅底是干净干爽的Grains are separate, dry and light gold; the wok bottom shows a clean dry surface when scraped

   You know it's right when: 米饭在锅边爆响跳动，而不是冒蒸汽Rice crackles and jumps at the wok edge rather than steaming

6. 6Return the crisp salted fish, add white pepper and soy sauce to taste, and toss 30 seconds. Off the heat, fold in most of the scallion and serve with the rest on top.

   咸鱼合炒

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 浅金米饭间有深琥珀鱼丁、浅色蛋块与翠绿葱花；鱼丁仍明显酥脆不发软Pale gold rice with dark amber fish pieces, pale egg and green scallion; the fish is still visibly crisp, not soggy

   You know it's right when: 咬到鱼丁能听到咔嚓声，咸味圆润不刺口You can hear the fish dice crackle when you bite, and the salt level tastes round, not harsh