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Steamed Chicken with Salted Fish

Steamed Chicken with Salted Fish

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Steamed chicken with salted fish & black fungus is an unbelievably easy dish to prepare and the taste is so satisfying. The “soup” as a result from steaming tastes incredibly rich and wholesome. Some call it the essence of chicken, but I like to call it the essence and goodness of home-cooked food.

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The ingredients like sesame oil, ginger, Chinese wine and soy sauce are common items found in an Asian pantry, so I can cook this often and with ease. This is definitely my to-go dish whenever I want a homely meal effortlessly.

Steamed Chicken with Salted Fish

This recipe is really flexible. Besides Shaoxing wine, you can also experiment with other types of hard liquor such as D.O.M, X.O or Brandy. If you don’t have black fungus, you can use other types of mushrooms or even fresh ones. If you don’t have salted fish or if you prefer a healthier version, you can omit it. The taste will still be good. I mean, how can any dish with ginger, sesame oil and wine possibly go wrong?

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38 Responses to “Steamed Chicken with Salted Fish”

  1. Samantha — September 6, 2011 @ 5:48 pm

    Hi again

    Finally tried the recipe n the family loved it. But I must say I was stumped at one point. The marinade for the chicken- do u cook it together w the chicken or did u strain it? I wasn’t sure so I strained most of it. Pls clarify. I didn’t have that much gravy at the end.



  2. Courtney — December 23, 2011 @ 11:27 am

    I don’t have salted fish but I added a very small splash of fish sauce (the viet kind with the 3 crabs on the label) to the marinade which added the perfect amount of savory flavor!


  3. dvdhen — December 21, 2012 @ 9:27 pm

    Thanks sharing this fantastic recipe , And I’ve tried and had a lot of good comment after this dish being serve to a group of Fancy good friend , i’ll looking forward for your new recipe , keep up the good JOB thanks again


    • wiffy replied: — December 26th, 2012 @ 3:27 pm

      great to hear! thanks!



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