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

Ingredients

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

Sauce

1 tbsp oyster sauce

1/2 tsp sugar

1 tbsp shaoxing wine

1 tbsp sesame oil

cornstarch solution

Method

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!