Spiced Chicken and Salted Fish Fried Rice

The spiced chicken is a one-pot dish that’s perfect for busy bees. Just add all the ingredients, simmer, and let the beautiful flavors of the spices infuse the chicken.

Serves 4  
Prep Time 20 minutes  
Cooking Time 50 minutes


For the spiced chicken

4 leg quarters

1 cup water
1 cup premium soy sauce
1/2 cup brown sugar
4 pieces star anise
1 cinnamon bark
6 cloves
2 laurel leaves
1 thumb-size piece ginger, sliced thickly
8 black peppercorns

For the salted fish fried rice
4 tablespoons vegetable or peanut oil
4 cloves garlic
1 medium onion, minced
1/4 cup dried fish (daing or labahita fillet), fried, then shredded 
2 tablespoons rice wine (optional)
6 cups cooked white rice, cooled
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, cooked scrambled then chopped
chopped spring onions 


1  Make the spiced chicken: Arrange chicken leg quarters in a pot then add the rest of the ingredients. Simmer over medium heat for 30 minutes or until chicken is cooked through.

2  Make the salted fish fried rice: Heat oil in a wok. Sauté garlic and onions until fragrant. Add dried fish and cook for 30 seconds. Add rice wine and cooked rice; mix together then season with salt and pepper. Add chopped eggs and mix well. Remove from heat and sprinkle with chopped spring onions.

Asian Restaurant Supplies at eTundra.com


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