Claypot Chicken and Salted Fish 鸡丁咸鱼煲
This Claypot Chicken and Salted Fish is a very homey fragrant dish and tastes delicious especially when paired with either white rice or plain white porridge. Most of the time I will whip up this dish with simple ingredients whenever I’m at a loss of what to cook for my family.
Claypot Chicken and Salted Fish
A very homey fragrant dish and tastes delicious especially when paired with either white rice or plain white porridge
Ingredients
- 500 g boneless chicken thigh`
- 250 g leeks - sliced diagonally
- 30 g salted fish - cut to small pieces
- 2 pips garlic
- 2 pips shallot
- 3 slices ginger
Seasoning
- 1 tbsp Chinese cooking wine - hua tiao chiew
- 1/2 tbsp light soy sauce
- 3/4 tbsp oyster sauce
- 1/2 tsp chicken powder - `
- 1/4 tsp salt
- 1/4 tsp sugar
- 70 ml water
Instructions
- Cut chicken meat into cubes. Season with some salt and pepper for 15 minutes.
- Heat up frying pan and add 1 tablespoon of oil, fry salted fish till golden brown, dish up.
- In a pot, add 2 tablespoons of oil and stir fry garlic, shallot and ginger till aromatic. Add leeks and stir fry for another 2 minutes, followed by chicken meat and make a few quick stir.
- Add seasoning to the chicken and bring to a boil. Drop in salted fish (reserve some for garnishing), cover with a lid and summer at low heat for about 20 minutes or till chicken meat is fully cooked. Add a little more water if you find the dish is too salty
- Garnish with some salted fish and serve with rice immediately.
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鸡丁咸鱼煲
咸香开胃，惹味下饭的鸡丁咸鱼煲，煮法也非常的简单 ~~
材料：
- 500克 鸡腿肉 （不带骨）
- 250克 蒜苗（大蒜），斜切
- 30克 咸鱼，切小粒
- 2瓣 蒜头，剁碎
- 2粒 红葱头，剁碎
- 3片 姜片
调味料：
- 1汤匙 花调酒
- 1/2汤匙 酱请
- 3/4汤匙 耗油
- 1/2茶匙 鸡精粉
- 1/2茶匙 麻油
- 1/4茶匙 盐
- 1/4茶匙 白砂糖
- 70毫升 水
做法：
- 将鸡肉切成丁状。撒入少许盐和胡椒粉腌制15分钟。
- 烧热炒锅，加入一汤匙油，放入咸鱼，炒至表面略呈焦状，捞起备用。
- 在一个干净的热锅里，加入量汤匙油爆香蒜头，红葱头及姜片。放入蒜苗翻炒两分钟，接着倒入鸡肉，再翻炒几下。
- 加入调味料煮至滚，放入咸鱼粒 （咸鱼留一点做撒面用）盖上盖，用小火焖煮约二十分钟或至鸡肉熟透。这时后可以试下味道，假如觉得咸的话，可多加一点水再煮滚即可。
- 最后撒上剩下的咸鱼粒就可以马上享用了。
This recipe suprised me! I only really pinned it because I recently discovered salted fish and needed some dishes. But this is something so easy, fast and very tasty! Love the combination of flavours. The only thing I changes is really reduce the cooking time. I am not sure 10 min maybe even less. After 20 min my chicken would have been so dry and my leek limp. Oh, and I did not have enough chicken so I added some chestnut mushrooms which I enjoyed. Thank you so much for this really interesting recipe!
Hi Ara, Thank you for trying my recipes. It’s really no problem to adjust the time of cooking and adding chestnut mushrooms is an great idea too.
A comforting dish which is very appetising.
A comforting dish which is very appetising.