I’m so happy! So elated! Extremely ecstatic! ~ I’ve got a new wok! A new toy!
This, after six months of frying with an overused and undermost unqualified crockery – a saucepan. I’m on cloud nine!
- Chicken breast: 1 small fillet
- Oil: 2 tbsp
- Salted fish: 5cm x 2cm piece, chopped finely
- Red chilli: 1, chopped finely
- Egg: 1
- Cooked rice: 1 bowl, left overnight
- Bean sprouts: 200g, washed
- Fish sauce: 1 tbsp
- Sesame oil: 2 tsp
- White pepper: a dash
- Spring onion: 1 stalk, chopped finely
- Cook the chicken in boiling water for 3min. Drain water and shred the chicken after it has cooled.
- Heat oil in wok. Fry salted fish and chilli until fragrant.
- Add chicken and stir-fry quickly.
- Fry egg at the side of the wok till cooked and mashed.
- Add rice, bean sprouts, fish sauce, sesame oil and pepper. Mix everything and stir-fry 1min.
- Garnish with spring onions to serve.
- I fried the chicken immediately after the salted fish so that they could absorb the taste and fragrance of the fish. Most other recipes would add them in after the rice instead.
- This dish would taste even nicer with a dollop of dried scallops! Add these in together with the salted fish.