Photograph of the finished Salted fish chicken tofu pot

China · Niêu gà cá mặn đậu phụ

Salted fish chicken tofu pot

45 min Hands-on time + 20 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 2.6 lb
  • Photograph of Dried salted fish Dried salted fish 5.6 oz
  • Photograph of Tofu Tofu 2.2 lb
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Spring onion Spring onion 4.9 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Tapioca starch Tapioca starch 2.1 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Fry the salted fish in oil for 3 minutes until fragrant, then remove and reserve the fish oil.
  2. 2 Frying the fish separately to extract the oil is a step that creates the base flavor; adding the fish at the same time prevents the fishy smell from dissipating.
  3. 3 Pan-fry the diced tofu in fish oil until golden brown on all four sides.
  4. 4 Sauté the chicken marinated in cornstarch in an earthenware pot with ginger for 5 minutes.
  5. 5 Arrange the fish, tofu, and chicken in a clay pot, then pour in soy sauce, oyster sauce, rice wine, and enough water to cover them.
  6. 6 Cover the pot and simmer for 20 minutes until the liquid is reduced by half, then sprinkle with chopped scallions.

With an appliance

  • Oven 45 min

    Replace step 6: Cover the pot and braise the chicken, salted fish, and tofu on the middle rack of the oven at 180 degrees for 20 minutes; sprinkle with chopped scallions after removing the pot to retain their freshness.

Start cooking