This appetizing dish is one of my family's favorite! Chicken stewed with salted fish didn't happen by chance in my kitchen. I remember this being served in a claypot at a zhi-char stall (but I can't recall where) and it was very well-liked by all of us. Knowing that I usually have to cater to different taste buds at home, this very simple yet flavorful recipe is a keeper for me! Yes, it is simple. Trust me! :)
Preparation time : 10 minutes Cooking time : 30 minutes Serves : 4
- 2 boneless chicken thighs, cut to bite size.
- 2 or 3 pieces of salted fish.
- 2 medium sized onions, sliced.
- ginger, sliced. (I like to put more in my dish so portioning at your discretion.)
- 2 or 3 stalks of spring onions, cut to preferred length. (I also like to put more of this in my dish!)
- 2 tbsp oyster sauce
- 1 tbsp black soya sauce
- 1 tbsp hua tiao jiu (chinese cooking wine)
- 1 tsp of sugar to taste
- 1 rice bowl of water
- 1.5 tbsp of cooking oil
You can also add a few pieces of dried chilli if you want your dish spicy.
- Wash and pat dry the salted fish. Pan fry it till crisp. Set aside.
- Using the same wok with oil used to fry the salted fish, fry the onions and ginger till fragrant.
- Add the chicken followed by oyster sauce, black soya sauce and chinese cooking wine. Continue to stir fry for a while. Followed by the salted fish.
- Add water and let it simmer for 20-30 minutes. You can also add corn starch to thicken the gravy.
- When it's almost done, add sugar to taste and the spring onions. Give it a good mix.
- Serve hot with steamed rice and enjoy!
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