Uncle Roger's Hardest Yangzhou Fried Rice
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A complex and gourmet version of Yangzhou fried rice featuring unique ingredients like sea cucumber, dried scallops, bamboo shoots, langoustines, and duck eggs, cooked with a special technique to achieve a rich and textured dish.
00:30:00 total
Serves 2
hard
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Ingredients
- jasmine rice - watch the video to see (dehydrated, cooked in chicken and langoustine stock)
- sea cucumber - watch the video to see (fresh or rehydrated)
- dried scallops - watch the video to see (rehydrated)
- chicken thigh - watch the video to see (skin on, chopped)
- bamboo shoots - watch the video to see (chopped)
- garlic - watch the video to see (chopped)
- shiitake mushrooms - watch the video to see (chopped)
- Palmer ham or Chinese ham - watch the video to see (sliced)
- duck eggs - 2-3 eggs (used for egg floss technique)
- langoustines - watch the video to see (coated in starch and blanched)
- asparagus - watch the video to see (cut into chunks)
- spring onion - watch the video to see (chopped)
- peanut oil - watch the video to see (for frying)
- soy sauce - to taste (added sparingly)
- salt - to taste (to taste)
- white pepper - to taste (to taste)
- MSG - to taste (optional, to taste)
- lard or pork fat - watch the video to see (for richness)
- crispy rice - watch the video to see (added near the end for crunch)
Instructions
- Prepare rice: Cook jasmine rice dehydrated in chicken and langoustine stock. Let it dry to achieve a crunchy texture.
- Prepare ingredients: Chop sea cucumber, dried scallops, chicken thigh with skin, bamboo shoots, garlic, shiitake mushrooms, Palmer ham, and spring onion to similar sizes (pea-sized). Cut asparagus into chunks.
- Prepare langoustines: Coat langoustines in starch and blanch them briefly.
- Make egg floss: Use duck eggs to create thin egg strands by drizzling beaten egg into hot peanut oil using a finger or a squeeze bottle, then remove and drain.
- Fry ingredients: Heat peanut oil in a wok or pan. Add lard or pork fat for richness. Fry Palmer ham first, then add sea cucumber, chicken, dried scallops, bamboo shoots, garlic, shiitake mushrooms, and asparagus. Stir-fry until fragrant.
- Add rice and egg floss: Add the prepared rice and egg floss strands to the wok. Toss together carefully to avoid clumping.
- Season and finish: Add soy sauce sparingly, salt, white pepper, and optional MSG to taste. Toss in blanched langoustines and chopped spring onion. Add crispy rice near the end to retain crunch.
- Serve: Serve hot, ensuring the rice is fluffy with a mix of textures from the various ingredients.
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