Secret To A Tasty Plate Of Fried Rice!
2 pkts of Hainanese Chicken Rice
5 Jumbo prawns (peeled)
4 Chicken strips
50g Baby Asparagus
2 Salted Egg-yolks
1-2 tsp Silver Fish
2 Eggs (1 for omelette, I for rice)
2 tsp Chilli
2 tsp Grated Ginger
2 tsp Olive Oil
1 tsp Garlic
Marinade for Chicken:
1 tsp Oyster sauce
½ Sesame oil
Dash of Pepper
Pinch of Cornflour
Pinch of Grated Ginger
Rinse & dice peeled prawns. Set aside.
Dice salted egg-yolks. You can buy just the yolks from the egg stall if you don’t like the whites. About 50 cents a yolk.
Rinse & dice chicken. Marinate for about 15 mins.
Cut off ends of asparagus. Rinse & cut into your preference length. Keep the spears for presentation.
Heat wok & add tinge of oil. Whisk egg & cook into a thin omelette. Add pinch of salt (optional). I like mine to have some whites showing, but whisk it well if you prefer otherwise.
When cool, fold it into 3 parts.
Remove ends & cut into stripes & set aside.
Heat about 1 tsp of oil & fry silver fish till crispy. Drain & set aside.
Heat oil & sautéed garlic. Add chicken.
Fry chicken till ½ cooked. Add prawns & ½ tsp of chilli. Dish it up when prawns turn slightly pink.
Mix chicken rice with chilli & ginger. Heat wok & throw in rice. Add a bit of water if it’s too dry. Add chicken mixture, silver fish, asparagus, salted eggs & mix well. Keep some of the silver fish for topping.
Crack an egg onto rice & stir fry till fragrant.
Dish rice on serving plate & top with shredded eggs & silver fish. Voila! Here’s your Fragrant Hainanese Chicken Fried Rice to impress your family & guests!