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Yin Yang Fried Rice (駌鴦炒飯)

Submitted by admin on December 29, 2009 – 10:06 pm22 Comments

Dear Readers

I wish you all and your family have a rewarding and exciting Year 2010! Eat well and eat healthy!

To end 2009 and welcome 2010, I would like to share this local Hong Kong speciality-Yin Yang Fried Rice (駌鴦炒飯). This is always served at the end of the wedding banquet in Hong Kong, I think this can also be a nice joyous dish during the festive seasons and I have chosen this to be my last post of this year!

Over the last year, I am very glad to have made new friends through blogging. Thank you for visiting my blog and your comments, I look forward to your continuing support and more exchanges!

Best and warmest wishes

Janet @Gourmet Traveller 88

*********

Yin and Yang is used to describe how seemingly disjunct or opposing forces are interconnected and interdependent in the natural world, giving rise to each other in turn. Many natural dualities — e.g. dark and light, female and male, low and high, cold and hot — are viewed in Chinese thought as manifestations of yin and yang. Yin Yang Fried Rice is always served at the end of the wedding banquet in Hong Kong, most probably symbolizes feminity and maculinity. You can also order it at Chinese restaurants but I found out that it is also very easily to make at home as the ingredients are very basic that you will not have difficulty to find.

Recipe adapted from Cassie of hkpv radio

Ingredients: 

  • 2 cups cooked rice
  • 3 eggs, egg whites & egg yolks separated 
  • 10 medium sized shrimp, shells remove, devein and slice into halves  
  • 1 chicken breasts. sliced into thin strips
  • 1/4 cup green peas
  • 1 medium tomato, halved and then cut into thin slices 
  • 1  small onion, thinly sliced 
  • 1 tsp corn starch
  • 1/2 cup water 
  • 1/2 tbsp vegetable oil
  • 1/2 cup ketchup
  • Cooking oil for stir frying
  • Salt and sugar to taste

Marinade for chicken:

  • 1 tsp chinese cooking rice wine
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp oil
  • 1 tsp sesame oil
  • pinch of white pepper

Marinate for shrimps:

  • 1/2 tsp salt
  • 1/2 tsp corn starch
  • pinch of white pepper
  • 1 tsp sesame oil (add last) 

Directions:

  1. Separate the egg whites and egg yolks
  2. Add 1 tbsp cold water to the egg yolks and whisk well.
  3. Marinate the chicken with the ingredients mentioned above and set aside
  4. Marinate the shrimps with the ingredients mentioned above and set aside
  5. Dissolve 1 tsp corn starch in 1/2 cup of cold water, stir until mixed and set aside
  6. Heat up a wok or large frying pan, add in 2 tbsp cooking oil, when it is hot enough, add in the cooked rice and stir fry until the rice is loosen up and not sticking together in clumps. Add the beaten egg yolk and keep stir frying until well mixed and egg is cooked.
  7. Transfer the fried rice onto a deep plate (ovenproof ceramic plate).
  8. Heat a little cooking in the wok/ pan. Stir fry the shrimps, when they are half cooked, add in the peas and keep stir frying until both are cooked. Pour in the egg whites at this time and followed by the corn starch water mix. Keep stirring until well mixed and sauce is thickened. Season with a bit of salt and then pour on top of half side of the rice with a slight curve in the centre to attempt a Yin Yang symbol.
  9. Clean the wok and put it back on the heat with a little cooking oil, add in the onions and stir fry until they become almost translucent, then add in the chicken and keep on stir frying.
  10. When the chicken is half cooked, add in the tomatoes and stir fry until chicken is cooked. At this time, add in the ketchup, stir until mixed well. Season with a bit of salt and sugar. Taste to adjust to your desired taste.
  11. When cooked, pour the chicken sauce on the other half of the rice.
  12. Serve immediately when hot. When serve you can either just choose either or both flavor.

Enjoy!

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