🍚 How a Chinese Chef makes Hokkien Fried Rice (福建炒飯)!

Summary

Join us in mastering the art of Hokkien Fried Rice, a delectable dish with a rich seafood gravy over a fragrant egg fried rice base. Learn the meticulous preparation of ingredients, including marinated chicken, shrimp, and scallops, alongside the aromatic incorporation of dried shiitake mushrooms and carrots. Discover the dish's origins, distinct characteristics, and the secret to achieving that restaurant-quality thick sauce. This culinary journey promises to elevate your fried rice skills and satisfy your taste buds.

Takeaways

• 🍚 The dish being taught is Hokkien Fried Rice, a fancier classic among fried rice dishes.
• 🧂 The rice preparation involves washing 18 oz of Thai jasmine rice with water and cooking it with slightly less water than usual for fried rice.
• 🔪 The chicken breast is diced and marinated with cornstarch, water, and salt before cooking.
• 🦐 Shrimp are halved and marinated with cornstarch and white pepper to remove any fishiness.
• 🍤 Scallops are marinated with cornstarch and white pepper for even seasoning.
• 🍄 Dried shiitake mushrooms are rehydrated and diced for their unique umami flavor, which cannot be substituted with fresh mushrooms.
• 🥕 Carrots are sliced and can be cut into a pattern for aesthetic appeal.
• 🧄 Garlic, ginger, and green onions are prepared by slicing and dicing for use in the dish.
• 📚 Hokkien Fried Rice's name comes from the Fujian province in China, but it's said to have been developed in Taiwan and popularized in Hong Kong.
• 🍲 The dish is characterized by its saucy texture and the presence of seafood, which is essential for its identity.
• 🍳 The cooking process includes stir-frying the marinated ingredients and the rice with eggs, seasoning, and finally adding a sauce for flavor and texture.

Q & A

What is Hokkien Fried Rice?

Hokkien Fried Rice is a fancy classic dish among fried rice varieties, known for its saucy seafood gravy over a base of egg fried rice. It is a dish that every fried rice connoisseur loves.

What type of rice is used in making Hokkien Fried Rice?

Thai jasmine rice is used, with a specific ratio of 18 oz of rice to 16 oz of water, as slightly less water is used for fried rice to achieve the desired texture.

How is the rice prepared before cooking?

The rice is washed by rinsing it off with water to remove any dust, without scrubbing hard, and then drained. This process is repeated with fresh water two more times before adding it to the rice cooker pot.

What is the purpose of marinating the chicken, shrimp, and scallops?

Marinating the chicken, shrimp, and scallops with cornstarch, water, salt, and white pepper helps to tenderize the proteins and add flavor, while also preventing any fishiness in the case of the shrimp.

Why can't fresh mushrooms substitute for dried shiitake mushrooms in this recipe?

Dried shiitake mushrooms cannot be substituted with fresh mushrooms because of their unique umami flavor, which is essential for the authentic taste of Hokkien Fried Rice.

What is the origin of Hokkien Fried Rice?

Although named after the Fujian province in China, Hokkien Fried Rice is believed to have been developed by chefs in Taiwan, influenced by Fujian's seafood cuisine, and later popularized in Hong Kong and Cantonese restaurants worldwide.

What are the key characteristics that make Hokkien Fried Rice distinct?

The key characteristics of Hokkien Fried Rice are its saucy texture, which makes it smooth and tender, and the inclusion of seafood, which is essential for the dish's identity.

How is the sauce for Hokkien Fried Rice made?

The sauce is made with oyster sauce, light soy sauce, dark soy sauce, chicken bouillon powder, sugar, white pepper, and cooking wine, mixed together and then thickened with a potato starch slurry.

What technique is used to achieve a restaurant-like gravy thickness?

To achieve a thick gravy like in restaurants, the sauce is thickened with potato starch and cooked on high heat to reduce and thicken it appropriately without making it too much.

What are the final steps to serve Hokkien Fried Rice?

The final steps include shaping the fried rice into a mound, ladling the sauce on top, and sprinkling the remaining diced green onions before serving.

Why is boiling water used when adding it to the stir-fry?

Boiling water is used to ensure that the seasoning doesn't wash off the chicken and that it cooks quickly, keeping the juices in the meat.