Salted Egg Chicken & Egg Fried Rice

Steps

Salted Egg Chicken

1. 1

   Prepare the chicken by frying bite-sized boneless pieces until they are golden brown and crispy. Set aside.

2. 2

   In the same hot oil, perform a 'flash fry' by adding the fresh basil, sliced onion, and bell pepper. Fry for only a few seconds until fragrant and slightly softened, then immediately strain and remove from the oil.

3. 3

   In a clean wok over medium heat, melt the margarine (or butter). Add the minced garlic and sauté until fragrant.

4. 4

   Season the garlic mixture with a pinch of MSG and white pepper.

5. 5

   Turn off the heat (to prevent burning) and add the salted egg powder. Stir well to combine with the margarine and garlic.

6. 6

   Turn the heat back to low and add the fried chicken and flash-fried vegetables back into the wok. Toss thoroughly to coat everything in the salted egg mixture.

7. 7

   Add a splash of Shaoxing wine around the edges of the wok for aroma, toss once more, and remove the chicken from the heat.

Egg Fried Rice

8. 8

   To make the fried rice, heat vegetable oil in a hot wok. Add the cooked rice and stir-fry over high heat.

9. 9

   Season the rice with salt and MSG. Continue to toss over high heat until you see 'white smoke' rising from the rice, which indicates the 'breath of the wok' (wok hei) flavor is developing.

10. 10

    Add the sliced onion leeks and toss to combine.

11. 11

    Drizzle with a small amount of sesame oil for a finishing aroma, toss one last time, and serve alongside the salted egg chicken.