Hong Kong Yin Yang Fried Rice 鶯鴦炒飯

Hong Kong Yin Yang Fried Rice with Chicken and Shrimps 鶯鴦飯Hong Kong Yin Yang Fried Rice with Chicken and Shrimps 鶯鴦炒飯

Ingredients:

For fried rice

  • 3 cups 1 day old cooked rice;
  • 2 eggs and 3 egg yolks (from the white sauce);
  • 3 teaspoons vegetable oil;
  • 1/4 cup (60 ml) water;
  • 1/2 teaspoon sea salt.

For red sauce with chicken

  • 2 pieces chicken legs or 1 chicken breast, about 1 1/2 lb (0.75 kg) clean and skin;
  • 4 - 5 shallots or one small onion, thinly slice;
  • 1 1/2 lb (0.75 kg) fresh tomatoes, cut to quarters;
  • 2 tablespoons vegetable oil;
  • 1/4 teaspoon sea salt;
  • A pinch cornstarch.

For white sauce with shrimps

  • 1 1/2 lb (0.75 kg), 16 - 20 count shrimps, devein, blanch and shell;
  • 1/2 cup (120 ml) water;
  • 3 egg white, save egg yolks for fried rice;
  • 1 teaspoon vegetable oil;
  • Sea salt.

For thickening sauce

  • 2 teaspoons cornstarch;
  • 1/2 teaspoon cane sugar;
  • 1/2 cup (120 ml) water.

Recipe:

Serving for 4

For fried rice

  1. Heat 1 1/2 teaspoons vegetable oil in a sauté pan/wok over medium high heat;
  2. Add cooked rice and break apart;
  3. Dissolve sea salt in water;
  4. Sprinkle salted water to rice to add flavor and help break it apart;
  5. Creat a well in the middle;
  6. Add 1/2 tablespoon vegetable oil and pour eggs and egg whites in;
  7. Let egg solidify before mixing, it will look and taste better;
  8. Place a piece of parchment paper in the shape of yin yang in the middle of a rectangular dish;
  9. Layer fried rice on the bottom of each compartment;
  10. Keep warm, set aside.

For red sauce with chicken

  1. Heat 1 tablespoon vegetable oil in a heavy sauté pan over medium heat;
  2. Add shallots and cook until soft and translucent;
  3. Add tomatoes and juice;
  4. Simmer until the tomatoes become a paste ;
  5. Add salt if desired;
  6. Bone chicken and cut to 1/4” X 2” strips;
  7. Marinate with 1/4 teaspoon sea salt and a pinch cornstarch;
  8. Add 1 tablespoon vegetable oil in a sauté pan/wok over medium high heat;
  9. Sauté chicken until it changes color;
  10. Add tomato sauce and cook for 2 minutes;
  11. Thicken with thickening sauce;
  12. It is done when comes back to a boil;
  13. Set aside.

For white sauce with shrimps

  1. Boil 1/2 cup (120 ml) water in a sauce pan over medium high heat;
  2. Add thickening sauce;
  3. Then egg whites when it comes to a boil;
  4. Add cooked shrimps when egg whites turn white;
  5. Set aside.

For the finished dish

  1. Top the 2 rice compartments with the red and white sauces;
  2. Carefully take out parchment paper;
  3. Plate it and serve hot.

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