A very homey fragrant dish and tastes delicious especially when paired with either white rice or plain white porridge
Author Ann Low
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
500gboneless chicken thigh`
250gleeks - sliced diagonally
30gsalted fish - cut to small pieces
1tbspChinese cooking wine - hua tiao chiew
1/2tbsplight soy sauce
1/2tspchicken powder - `
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.