Claypot Chicken with Salted Fish and Tofu 咸魚雞粒豆腐煲

A comforting Cantonese classic featuring tender chicken and silky tofu braised with savory salted fish in a flavorful claypot. Perfect for a hearty meal with rice.

Nutrition (per serving)

Ingredients

• 300g chicken thigh, diced
• 1 block (about 300g) firm tofu, diced
• 50g salted fish (mui heung variety), diced
• 3 dried shiitake mushrooms, rehydrated and diced
• 3 slices ginger
• 2 cloves garlic, minced
• 2 stalks green onions, chopped
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 150ml water or chicken stock
• 2 tbsp cooking oil

Steps

1. Marinate the diced chicken thigh with light soy sauce, Shaoxing wine, white pepper, and cornstarch for 15 minutes.
2. Heat cooking oil in a claypot or wok. Sauté the ginger, garlic, and diced salted fish until fragrant.
3. Add the marinated chicken and diced shiitake mushrooms to the claypot. Stir-fry until the chicken is lightly browned.
4. Add the diced tofu and the remaining light soy sauce, oyster sauce, Shaoxing wine, and sesame oil. Stir well.
5. Pour in water or chicken stock. Bring to a simmer, then cover and braise for 10-12 minutes until the chicken is cooked through and flavors are well combined.
6. Garnish with chopped green onions and serve hot with white rice.

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