This is a Cantonese specialty often seen on menus as "Salted Fish
and Chicken Fried Rice" or "Chicken and Anchovy Fried Rice". If
there are red ducks hanging in the window then they will probably
have this dish.

I use cubed and lightly marinated chicken breast (light soy,
Shaohsing wine, fish sauce), ginger, garlic, peas, shredded
lettuce, and green onion. Shredded or julienne chicken is also
common.

http://img69.imageshack.us/img69/7527/salted3.jpg

The rice should be day-old rice from the fridge or you can lightly
dry fresh cooked rice in a low oven for 20 minutes followed by
freezing it, which is what I did this afternoon. Takes about an
hour to get the rice ready using this technique.

The fish - the most important ingredient - is usually dried salted
fish but the quality, price, longevity, and availability of those
can vary. They taste musty to me. And they're hard to work with.

I prefer the more potent dried mackerel which has been preserved in
oil. It runs about $4/bottle. Each "steak" weighs about 2 ounces.
They are softer and easier to incorporate into most dishes. I will
use 1.5 of these in my dish.

http://img257.imageshack.us/img257/7417/salted2.jpg

These are de-spined and skinned then flaked/mashed and added to the
hot oil along with the ginger and garlic. There should be no large
pieces - the hot oil will help separate them into small bits. Open
a SCREENED window or door. Without a screen you will be making
FLIED rice - this stuff really stinks and attracts flies.

Proceed as for any fried rice recipe, adding the lettuce after the
heat is turned off and just before serving so it's wilted but not
cooked too badly. Top with optional chiles for color and flavor.
Serve with some home made shrimp egg rolls and some Mae Ploy for
dipping (with added sriracha and rice vinegar).

http://img145.imageshack.us/img145/6720/salted1.jpg

This is almost always the most expensive fried rice dish on the
menus that feature it; $11-$12 compared to the standard pork fried
rice at $7. This costs me about $2 to make at home.

Any questions, just ask. Enjoy.

[I can't really see these photos because of the computer I'm using
but I'll assume they turned out unless somebody says otherwise]

-sw

On Fri, 22 Oct 2010 16:24:45 -0500, squirtz wrote:
>
> http://img145.imageshack.us/img145/6720/salted1.jpg
>
> This is almost always the most expensive fried rice dish on the
> menus that feature it; $11-$12 compared to the standard pork fried
> rice at $7. This costs me about $2 to make at home.
>
> Any questions, just ask. Enjoy.
>
> [I can't really see these photos because of the computer I'm using
> but I'll assume they turned out unless somebody says otherwise]
>
> -sw

the pics worked just fine.

your pal,
blake

"squirtz" wrote in message ...

This is a Cantonese specialty often seen on menus as "Salted Fish
and Chicken Fried Rice" or "Chicken and Anchovy Fried Rice". If
there are red ducks hanging in the window then they will probably
have this dish.

I use cubed and lightly marinated chicken breast (light soy,
Shaohsing wine, fish sauce), ginger, garlic, peas, shredded
lettuce, and green onion. Shredded or julienne chicken is also
common.

http://img69.imageshack.us/img69/7527/salted3.jpg

The rice should be day-old rice from the fridge or you can lightly
dry fresh cooked rice in a low oven for 20 minutes followed by
freezing it, which is what I did this afternoon. Takes about an
hour to get the rice ready using this technique.

The fish - the most important ingredient - is usually dried salted
fish but the quality, price, longevity, and availability of those
can vary. They taste musty to me. And they're hard to work with.

I prefer the more potent dried mackerel which has been preserved in
oil. It runs about $4/bottle. Each "steak" weighs about 2 ounces.
They are softer and easier to incorporate into most dishes. I will
use 1.5 of these in my dish.

http://img257.imageshack.us/img257/7417/salted2.jpg

These are de-spined and skinned then flaked/mashed and added to the
hot oil along with the ginger and garlic. There should be no large
pieces - the hot oil will help separate them into small bits. Open
a SCREENED window or door. Without a screen you will be making
FLIED rice - this stuff really stinks and attracts flies.

Proceed as for any fried rice recipe, adding the lettuce after the
heat is turned off and just before serving so it's wilted but not
cooked too badly. Top with optional chiles for color and flavor.
Serve with some home made shrimp egg rolls and some Mae Ploy for
dipping (with added sriracha and rice vinegar).

http://img145.imageshack.us/img145/6720/salted1.jpg

This is almost always the most expensive fried rice dish on the
menus that feature it; $11-$12 compared to the standard pork fried
rice at $7. This costs me about $2 to make at home.

Any questions, just ask. Enjoy.

[I can't really see these photos because of the computer I'm using
but I'll assume they turned out unless somebody says otherwise]

-sw


Mmmmm....That looks nice, SW.......

-- Bigbazza (Barry) Oz

Dogs believe they are human. Cats believe they are God.

On 2010-10-22, squirtz > wrote:

> Shaohsing wine, fish sauce), ginger, garlic, peas, shredded

Judging by the pic, it looks like you're using pickled ginger instead
of fresh. Am I seeing that right?

> Proceed as for any fried rice recipe, adding the lettuce.....

Using iceberg lettuce is a new one on me. Would napa cabbage sub?

> Serve with some home made shrimp egg rolls.....

Now we're talking! Gimme dem egg rolls!! Wasn't it you, Steve, that
did a good photo spread on making viet-style fried eggrolls? Is that
series still viewable, somewhere?

> some Mae Ploy for dipping (with added sriracha and rice vinegar).

When you say jes "Mae Ploy", I assume from the application you mean MP
sweet chili sauce. Yes, no, maybe? Mae Ploy makes many other
products, including the best canned coconut milk, I've found (lotta
cream).

I'll give yer dipping sauce a try. I use MP SCS, but my old standby,
taught to my by the viet lunchtruck owner who got me hooked on them
damn eggrolls, was ketchup/sriracha/sugar/FS and water to thin (hey,
he hadda turn a buck!).

> Any questions, just ask. Enjoy.

See above.

> [I can't really see these photos because of the computer I'm using
> but I'll assume they turned out unless somebody says otherwise]

They look great, Steve. I saved 'em, but promise not to peddle them
to Kraft or Beatrice.

nb