Claypot Chicken with Salted Fish and Tofu咸魚雞粒豆腐煲
A comforting Cantonese classic featuring tender chicken and silky tofu braised with savory salted fish in a flavorful claypot. Perfect for a hearty meal with rice.
01Ingredients
- 300g chicken thigh, diced
- 1 block (about 300g) firm tofu, diced
- 50g salted fish (mui heung variety), diced
- 3 dried shiitake mushrooms, rehydrated and diced
- 3 slices ginger
- 2 cloves garlic, minced
- 2 stalks green onions, chopped
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 150ml water or chicken stock
- 2 tbsp cooking oil
Nutrition (per serving)478kcal
- Protein42.5g
- Carbs8.2g
- Fat28.6g
Fiber 1.3 gSodium 1240 mg
02Steps
- Marinate the diced chicken thigh with light soy sauce, Shaoxing wine, white pepper, and cornstarch for 15 minutes.
- Heat cooking oil in a claypot or wok. Sauté the ginger, garlic, and diced salted fish until fragrant.
- Add the marinated chicken and diced shiitake mushrooms to the claypot. Stir-fry until the chicken is lightly browned.
- Add the diced tofu and the remaining light soy sauce, oyster sauce, Shaoxing wine, and sesame oil. Stir well.
- Pour in water or chicken stock. Bring to a simmer, then cover and braise for 10-12 minutes until the chicken is cooked through and flavors are well combined.
- Garnish with chopped green onions and serve hot with white rice.
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