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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