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    Cook With Dana » Recipes » Recipes

    Published: Aug 26, 2022 · Modified: Aug 22, 2023 by Dana · This post may contain affiliate links · Leave a Comment

    Ying Yang Rice 鴛鴦炒飯

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    Ying Yang Rice is a popular lunch food at Hong Kong cafes because the two contrasting flavors complement each other so well. You can get the best of both worlds! The white sauce is very mild with a sweet seafood flavor from the shrimp and it has a soft texture due to the egg whites. The tomato sauce is sweet and sour with a nice fragrance from the marinated chicken. There are 3 different steps to make the Ying Yang Rice: egg fried rice, white sauce, and tomato sauce. Serve with an authentic hot and sour soup to open up your appetite!

    Its important to prep all the vegetables and marinades prior to cooking to ensure that the rice and sauces is hot when served.

    YING YANG RICE SERVED AT HONG KONG CAFÉS

    Ying Yang rice comes from a symbol of ‘love birds’ in Chinese culture. The name of the rice comes from how males and female birds look different (different color feathers and size). The opposite appearance of the pair of birds also resembles the two different sauces on the rice. Hence the term ‘Ying Yang’ for opposite energy, yet both complement each other.

    Nowadays, Ying Yang rice is served at many Hong Kong cafes as a lunch item. Some wedding banquets also serve the dish to symbolize love.

    INGREDIENTS YOU NEED FOR YOUR YING YANG RICE:

    chicken marinade:

    • 1 pound chicken breast, sliced in long pieces
    • 1 tablespoon ginger minced
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon chicken bouillon
    • 1 tablespoon corn starch
    • ¼ cup water
    • 1 tablespoon olive oil

    egg fried rice:

    • 3 cups of cooked white rice (day old rice works best)
    • 3 eggs
    • 1.5 teaspoon salt
    • 2 teaspoon sugar

    red tomato sauce:

    • 2 large tomatoes, cut into quarters
    • ¼ white onion, diced
    • 3 garlic cloves, minced
    • 1 tbs oil
    • 2 tbs ketchup
    • ½ cup water
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • ½ teaspoon chicken bouillon
    • ½ teaspoon sesame oil
    • cornstarch slurry (2 tablespoon cornstarch + ¼ cup water) – OPTIONAL use this if you like a thicker sauce
    • cooked chicken

    white shrimp sauce:

    • ¼ white onion, diced
    • 3 egg whites
    • 1 cup unsalted chicken broth
    • ½ cup water
    • ¼ cup peas
    • ½ teaspoon salt
    • 5-6 shrimp peeled and de-veined
    • cornstarch slurry (2 tablespoon cornstarch + ¼ cup water)

    STEPS TO MAKE THE YING YANG RICE:

    Prepare Ingredients and set aside before cooking:

    1. Chicken Marinade: Slice chicken breast in thin strips. Place chicken in a bowl and marinade with the following ingredients: 1 tablespoon ginger minced, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken bouillon, 1 tablespoon corn starch, ¼ cup water, and 1 tablespoon olive oil. Mix well and set aside.
    2. Separate your egg whites from your egg yolks. Egg yolks are for the fried rice and egg whites are for the white shrimp sauce.
    3. (FOR BOTH SAUCES) Make corn starch slurry by mixing 4 tbs corn starch with ½ cup of water. Give it a stir before adding to the sauces. Use half of the cornstarch slurry for the white sauce and use half of slurry for the red sauce.
    4. Cut tomatoes into quarters. Dice ¼ white onion and mince 3 cloves of garlic.

    Egg Fried Rice

    1. Heat pan on medium-high heat. Once the pan is very hot, add egg yolks in the pan. Once scrambled for 30 seconds, add the cooked white rice. Add 1 teaspoon salt and 2 teaspoon sugar. Stir for 2-3 minutes and set the fried rice aside.

    White Shrimp Sauce:

    1. In a pan on medium heat, add 1 cup chicken broth and ½ cup of water and chopped onions. Once the water is boiling, add peas, shrimp and ½ teaspoon salt.
    2. Since the shrimp cooks so quickly, take out shrimp when it turns orange (1 minute). We will put them back in after the egg whites (step 4).
    3. Slowly pour half of your cornstarch slurry in the soup while mixing with the spoon. Continue stirring and boil for a minute and you will see that the sauce has thickened.
    4. Next, pour your egg whites in the soup while continuously mixing with the spoon. Finally, add the shrimp back in and set your white sauce aside.

    Chicken Tomato Sauce:

    1. Place pan on medium heat and add 1 tbs oil. Add sliced chicken and saute for 2 minutes and take out the chicken.
    2. Once you take out the chicken, add 1 tbs oil to the pan (on medium heat). Then, add diced onion and minced garlic. Saute for one minute.
    3. Then, add diced tomatoes, 2 tbs ketchup, ½ cup water, 1 teaspoon sugar, ½ teaspoon salt, and ½ teaspoon chicken bouillon. Mix well and cover for 2-3 minutes until tomatoes are soft. Add sliced chicken back in and cook for one minute. Add ½ teaspoon sesame oil at the end and set aside in another bowl.

    Assembly:

    1. Fold foil in half and fold it again in half. Now the foil is more stiff, you can mend it to have the ‘S’ shape.
    2. Add fried rice to the plate. Place the ‘S’ foil in the middle. Add the white sauce on the left and red sauce on the right. Serve immediately and enjoy! Note: if your sauces or rice is not warm enough, you can place in an oven or microwave for a few minutes to heat it back up. This is how they do it at hong kong cafes ◡̈

    Other Hong Kong Favorite Dishes:

    • Hong Kong style macaroni soup – super easy and staple soup for lots of Canto people. The spam makes the soup very homey.
    • Pork chop baked rice – my favorite hong kong cafe dish is this juicy pork chop.
    • Chinese Sticky Rice with Sausage – this easy recipe is made in the rice cooker and cooks the chinese sausage and pork belly all in one pot!
    • beef, spinach, bean sprouts, carrots, mushrooms and a fried egg in a stainless steel bowl
      Easy One Pot Bibimbap (Made in Rice Cooker)
    • Golden fried rice with green onions and chinese sausage on a plate.
      Golden Fried Rice (黄金炒饭)
    • Yaki Onigiri (Grilled Rice Balls)
    • chicken and rice with cucumbers, spicy sweet and sour red sauce, green onions ginger
      One Pot Chicken Rice – Hainanese Chicken Rice
    tomato sauce with chicken on the right and shrimp and egg sauce on the left
    Print Recipe Pin Recipe
    5 from 1 vote

    Ying Yang Rice

    Two different sauces: seafood & soft egg white, and tomato chicken on top of fried egg rice is the best of both worlds dish!
    Prep Time45 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Main Course
    Cuisine: Chinese
    Servings: 4 people
    Calories: 522kcal
    Author: Dana

    Ingredients

    chicken marinade

    • 1 pound chicken breast sliced in long pieces
    • 1 tablespoon ginger minced
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon chicken bouillon
    • 1 tablespoon corn starch
    • ¼ cup water
    • 1 tablespoon olive oil or neutral oil

    egg fried rice

    • 3 cups cooked white rice day old rice is best!
    • 3 egg yolks
    • 1½ teaspoon salt
    • 2 teaspoon sugar

    red tomato sauce

    • 1 tablespoon avocado oil or vegetable oil
    • ¼ white onion diced
    • 3 garlic cloves minced
    • 2 large tomatoes cut into quarters
    • ½ cup water
    • 2 tablespoon ketchup
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • ½ teaspoon chicken bouillon
    • ½ teaspoon sesame oil
    • cornstarch slurry (optional – for a thicker sauce) (2 tablespoon cornstarch + ¼ cup water)
    • cooked chicken

    white shrimp sauce

    • ¼ white onion diced
    • 3 egg whites
    • 1 cup unsalted chicken broth
    • ½ cup water
    • ¼ cup peas
    • ½ teaspoon salt
    • 6-10 shrimp peeled and de-veined
    • cornstarch slurry (2 tablespoon cornstarch + ¼ cup water)

    Instructions

    Prepare Ingredients and set aside before cooking:

    • Chicken Marinade: Slice chicken breast in thin strips. Place chicken in a bowl and marinade with the following ingredients: 1 tablespoon ginger minced, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken bouillon, 1 tablespoon corn starch, ¼ cup water, and 1 tablespoon olive oil. Mix well and set aside.
      1 tablespoon ginger, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken bouillon, 1 tablespoon corn starch, ¼ cup water, 1 tablespoon olive oil or neutral oil
    • Separate your egg whites from your egg yolks. Egg yolks are for the fried rice and egg whites are for the white shrimp sauce.
      3 egg yolks, cooked chicken
    • (FOR BOTH SAUCES) Make corn starch slurry by mixing 4 tbs corn starch with ½ cup of water. Give it a stir before adding to the sauces. Use half of the cornstarch slurry for the white sauce and use half of slurry for the red sauce.
    • Cut tomatoes into quarters. Dice ¼ white onion and mince 3 cloves of garlic.

    Egg Fried Rice:

    • Heat pan on medium-high heat. Once the pan is very hot, add egg yolks in the pan. Once scrambled for 30 seconds, add the cooked white rice. Add 1 teaspoon salt and 2 teaspoon sugar. Stir for 2-3 minutes and set the fried rice aside.
      1½ teaspoon salt, 2 teaspoon sugar, 1 tablespoon olive oil or neutral oil

    White Shrimp Sauce

    • In a pan on medium heat, add 1 cup chicken broth and ½ cup of water and chopped onions. Once the water is boiling, add peas, shrimp and ½ teaspoon salt.
      cornstarch slurry (optional – for a thicker sauce), ¼ white onion, 3 egg whites, 1 cup unsalted chicken broth
    • Since the shrimp cooks so quickly, take out shrimp when it turns orange (1 minute). We will put them back in after the egg whites (step 4).
      ½ cup water, cooked chicken
    • Slowly pour half of your cornstarch slurry in the soup while mixing with the spoon. Continue stirring and boil for a minute and you will see that the sauce has thickened.
      ¼ cup peas
    • Next, pour your egg whites in the soup while continuously mixing with the spoon. Finally, add the shrimp back in and set your white sauce aside.
      cooked chicken

    Chicken Tomato Sauce:

    • Place pan on medium heat and add 1 tbs oil. Add sliced chicken and saute for 2 minutes and take out the chicken.
      1 tablespoon avocado oil or vegetable oil
    • Once you take out the chicken, add 1 tbs oil to the pan (on medium heat). Then, add diced onion and minced garlic. Saute for one minute.
    • Then, add diced tomatoes, 2 tbs ketchup, ½ cup water, 1 teaspoon sugar, ½ teaspoon salt, and ½ teaspoon chicken bouillon. Mix well and cover for 2-3 minutes until tomatoes are soft. Add sliced chicken back in and cook for one minute. Add ½ teaspoon sesame oil at the end and set aside in another bowl. Optional – add cornstarch slurry for a thicker tomato sauce!
      ¼ white onion, 3 garlic cloves, 2 large tomatoes, ½ cup water, 2 tablespoon ketchup, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon chicken bouillon

    Assembly:

    • Fold foil in half and fold it again in half. Now the foil is more stiff, you can mend it to have the ‘S’ shape.
    • Add fried rice to the plate. Place the ‘S’ foil in the middle. Add the white sauce on the left and red sauce on the right. Serve immediately and enjoy! Note: if your sauces or rice is not warm enough, you can place in an oven or microwave for a few minutes to heat it back up. This is how they do it at hong kong cafes ◡̈

    Video

    @cookwithdana

    2 sauces are always better than 1! tomatoe and seafood sauce on top of #friedrice ☺️

    ♬ original sound – cookwithdana

    Nutrition

    Calories: 522kcal | Carbohydrates: 57g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 2333mg | Potassium: 899mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1095IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 2mg
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    Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

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