Wednesday, April 20, 2011

Salted Fish with Chicken & Tofu Claypot ( 咸鱼鸡粒豆腐煲)

1 packet soft tofu - drained and cut into 1 1/2cm cubes
3 pcs of boneless skinless chicken drumsticks - cut into 1 1/2cm cubes
3 dried shitake mushrooms - soaked, drained and cut into 1 cm size (reserve the water)
15 snap peas
1 piece 4 x 4 cm salted fish - cut into 1 cm size
3 stalks green onion (white part only) - cut into 3cm length
2 slices ginger
2 cloves garlic - minced
1 tbsp shaoxing wine - for drizzling
cooking oil

 Marinade for chicken
1 tbsp soy sauce
1 tsp cornstarch
1 tbsp oyster sauce
1/2 tsp sugar
1 tbsp shaoxing wine
1 tbsp sesame oil
cornstarch solution

  1. Heat up oil in a pot and fry the tofu cubes till brown.  Drain and set aside.
  2. Fry the chicken cubes for 1 - 2 minutes.  Drain and set aside.
  3. Heat up 1 tbsp oil in a pan.  Stir fry the salted fish until fragrant.  Add green onion, ginger and garlic and fry for 1 minute.  Add sauce and mushrooms and stir fry for another minute.
  4. Add reserved water from mushrooms, chicken, tofu and sugar and stir to mix well.
  5. Heat up a claypot and transfer the whole mixture to the claypot.  Cover and bring to a boil.  Remove cover and stir in cornstarch solution to thicken the sauce.
  6. Add snap peas and cover.  Drizzle shaoxing wine around the cover and let it cook for another 3-4 minutes.
  7. Remove cover and enjoy this hot pot with a bowl of rice!

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