July 12, 2013

Claypot Chicken with Salted Fish and Tofu

Thanks to Cherine Wong for introducing this dish to me!


1 boneless chicken leg, remove skin, cut into bite size and marinate with:
- 2 tbsp oyster sauce
- 1 tbsp soya sauce
- 1 tbsp chinese wine
- 1 tbsp cornflour
- 1 tsp sesame oil
- Salt and pepper to taste

5cm by 5cm dried salted fish, rinse, pat dry and cut into tiny bits
1 box of pressed tofu (for frying), cut into chunks
1 pack of snow peas, peel away strings
3 dried mushrooms, soak, slice and retain its water
Half a carrot, slice thinly
2 stalks of spring onions, cut into inches, separates white parts and green parts
3 cloves garlic, mince
4 slices of ginger


Preparing the fried tofu
  1. Coat tofu with cornflour
  2. Fry till golden brown
  3. Drain on paper towel
  4. Set aside

Cooking the chicken
  1. Using small fire, fry salted fish till crispy and fragrant
  2. Set aside one-third portion of fried salted fish
  3. Add more oil
  4. Fry ginger and garlic till fragrant
  5. Using medium fire, sear chicken cubes till browned
  6. Add mushrooms and its water
  7. Top up with more water to simmer the chicken
  8. Cover and simmer for 10 mins
  9. Add carrots and snow peas
  10. Cover and simmer for 2 mins
  11. Add the white parts of spring onions and stir well
  12. Add tofu and the green parts of spring onions
  13. Add the rest of fried salted fish
  14. Serve in claypot

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