Claypot Braised Chicken Thigh with Salted Fish and Tofu鹹魚豆腐炆雞煲
A classic Cantonese comfort dish where succulent chicken thighs are braised in a claypot with aromatic salted fish and soft tofu, creating a rich, savory, and wonderfully fragrant meal. The salted fish adds a unique umami depth.
01Ingredients
- 2 bone-in, skin-on chicken thighs (approx. 600g), chopped into pieces
- 100g firm tofu, cut into 2cm cubes
- 50g salted fish (Mui Heong style preferred), finely diced
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, chopped (whites and greens separated)
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp cooking oil
- 200ml hot water or chicken broth
Nutrition (per serving)485kcal
- Protein42.5g
- Carbs8.2g
- Fat31.8g
Fiber 0.5 gSodium 1240 mg
02Steps
- Marinate chicken: In a bowl, combine chicken pieces with Shaoxing wine, soy sauce, dark soy sauce, sugar, white pepper, and cornstarch. Mix well and let marinate for at least 15 minutes.
- Heat a claypot or heavy-bottomed pot with cooking oil. Sauté ginger, minced garlic, and the white parts of the green onions until fragrant.
- Add diced salted fish and fry for 1-2 minutes until aromatic. Be careful not to burn.
- Add marinated chicken pieces and pan-fry for 3-4 minutes until the skin is lightly browned.
- Add tofu cubes and hot water or chicken broth. Bring to a boil, then reduce heat to low, cover, and braise for 20-25 minutes, or until chicken is cooked through and tender.
- Garnish with the green parts of the green onions before serving. Serve hot in the claypot with steamed rice.
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