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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pay attention to hand placement when using a cleaver on fish to prevent slipping and injury.
Debone and remove about 75g of meat from the whole salted threadfin fish using two transverse cuts, then chop the salted fish meat into small dice and set aside.
Watch out
Keep the knife blade close to the fish bone when deboning, and handle carefully to avoid cutting your hand.
Wash 150g lettuce, trim off the stem root, and slice into coarse strips/small pieces for later use.
Watch out
Ensure lettuce is thoroughly drained after washing
otherwise, excess water will release during stir-frying, making the rice soggy
Heat a wok and add 30ml cooking oil, then add 20g sliced shallots and sauté over medium heat until softened and fragrant.
local_fire_departmentmedium heatWatch out
Do not use excessive heat when sautéing shallots, or they will burn and turn bitter.
Add 15g minced ginger into the wok and stir-fry together with the shallots over medium heat for about 20 seconds until intensely aromatic.
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Ginger must be sautéed until fragrant before adding meat, otherwise it won't effectively remove fishy odors.
Ensure chicken is completely cooked and no longer pink inside before scooping out to prevent foodborne bacteria.
Add 200g marinated diced chicken (marinated with 1.25g salt, 2.5g sugar, 2.5ml light soy sauce, 2.5ml oyster sauce, 1g white pepper powder, 7.5ml Shaoxing wine, and 2g cornstarch) into the wok. Stir-fry over medium-high heat until cooked through and opaque. Scoop out chicken, keeping the fragrant oil in the wok.
local_fire_departmentmedium-high heatWatch out
Stir-fry chicken quickly after adding to prevent marinade from sticking and burning.
Using the remaining aromatic oil in the wok, add 75g diced salted fish. Sauté over medium heat until golden brown, crispy, and intensely fragrant.
local_fire_departmentmedium heatWatch out
Salted fish must be fried until dry and golden brown to fully unlock its aroma.
Add 30g chopped green onions to the wok with the salted fish and stir-fry for about 10 seconds until fragrant.
local_fire_departmentmedium heatWatch out
Green onions must be sautéed before adding rice
adding them at the end will result in much less fragrance
Pour in the prepared egg yolk liquid (from 5 eggs, about 3 yolks + 1 white), immediately followed by 600g cooked rice. Turn heat to high and stir-fry rapidly to coat every grain of rice evenly until golden yellow.
local_fire_departmenthigh heatWatch out
Press and break up the rice immediately after adding
otherwise, it will clump and fail to coat evenly with egg
Return the 200g cooked chicken pieces to the wok. Continue to stir-fry constantly over high heat until the rice grains are dry, separated, and thoroughly heated.
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Use the back of the spatula to press and separate rice grains gently
do not chop aggressively to avoid mashing them
Evenly sprinkle 1.7g salt, 5g sugar, and add 7.5ml oyster sauce. Stir-fry rapidly over high heat to blend the seasonings thoroughly into the rice.
local_fire_departmenthigh heatWatch out
Since salted fish is already salty, add salt sparingly to avoid over-salting.
Add 150g sliced lettuce into the wok and stir-fry rapidly over high heat for about 30 seconds until evenly mixed and slightly softened.
local_fire_departmenthigh heatWatch out
Stir-fry lettuce quickly just until wilted
overcooking will cause it to release water and ruin the rice's texture
Drizzle 5ml Maggi seasoning sauce and 5ml fish sauce along the hot edge of the wok to ignite savory aromas, then stir-fry rapidly.
local_fire_departmenthigh heatWatch out
Sauces must be sizzled along the hot wok side to sear, not poured directly onto the rice.
splashing wine over high heat can trigger steam or flame flare-ups; keep hands at a safe distance.
Finally, splash 7.5ml Shaoxing wine along the edge of the wok, stir-fry rapidly for a few seconds to finish with rich wok hei, turn off heat, and dish out onto a serving plate.
local_fire_departmenthigh heatWatch out
Splash Shaoxing wine right before turning off heat and toss briefly for maximum aroma.
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