Off from work now. You must be very hungry. Let's check out this classic Fried Rice dish. In 1940s-1950s, western cuisine started their important role in Hong Kong food culture. The chefs in Chinese restaurants at that time tried to simulate the tomato sauce and white sauce of Western cuisine in their chinese cooking. Such combination completely showed the cooking talent and creativity of the Hong Kong chefs. It created a huge but also positive impact to our (Hong Kong) eating habit and food culture in the last 70 years. Tai Chi Yin Yang Fried Rice is absolutely one of the signatures! The 2 different sauces formed a Yin Yang Pattern over beautiful golden fried rice. It was a very famous dish served in Wedding banquet to represent 2 couple. However, since the cooking steps were more complicated than normal fried rice. The wedding banquet do not serve this dish anymore. This is the reason I recreate this dish.
Let's make one at home. I am sure you will love it as I do.
Ingredients:
1/4 onion
1 tomato
2 kale
100-120g chicken breast
10 tiger prawn
3 eggs
3-4 bowl of cooked rice
Marination for chicken:
1tsp light soy sauce
a pinch of salt
1tsp cornflour
3tbsp water
a pinch of white pepper powder
Sauce:
(Red sauce):
4 tbsp Ketchup
3 tbsp sugar
1.5tbsp light soy sauce
1.5 tbsp vinegar/lychee vinegar
a pinch of salt
150ml water
some cornflour water
(white sauce):
300ml chicken broth
50-60ml evaporated milk/fresh milk
some cornflour water
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