Monday, March 20, 2006


This is like a stew dish. The salted fish gives this dish an added dimension. I use dark soy sauce to give the chicken a rich colour. Make sure the chicken are well seared before adding any liquid, so as not to wash away its lustre.

The marinade is something basic I use on most meat, so that meat will not taste bland. Soy sauce adds colour and taste; should be used judiciously. Corn flour binds the marinade. Too much of it will make the meat stick to the pot when fried.


250 gm. chicken breast
2 in. square salted fish
Tofu (soft)
3 dried mushroom
6 slices of carrots
2 stalks of spring onion
1 clove garlic
Corn flour for dusting and cornstarch

2 tsp dark soy sauce
½ tsp white pepper
½ tsp sugar
½ tsp corn flour
1 tbsp vegetable (cooking) oil

  • Chicken can be sliced or cubed to bite-size whatever you desire. Marinade and set aside for 15 minutes.
  • Cut the salted fish into ½ in. square. Remove stem from dried mushroom, halved. Cut spring onion to 1½ in. length. Mince the garlic.
  • Cut the tofu into 1½ x1½ in. by ½ in. thick. Amount of tofu used is up to your preference.
  • Dry and dust the tofu. Shallow or deep-fry until golden on all sides, but still soft.
  • Heat up claypot on medium flame. Pour in about 2 tbsp. of cooking oil. When hot fry the salted fish. Stir and turn constantly; before they turn crispy, put in the garlic until fragrant.
  • Add the chicken (reserve the liquid that might have accumulated). Sear before throwing in the mushroom and carrot .Toss for a further few minutes before adding water (mixed with reserved liquid); enough to cover the chicken. Add salt to taste. Cover and simmer 20 minutes.
  • Add in the tofu; cook further 5 minutes, and then thicken with cornstarch. Spread spring onion on top before serving.

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