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Steamed Chicken with Salted Fish

Steamed Chicken with Salted Fish

Steamed Chicken with Salted Fish Recipe

Besides Hua Tiao/Shao Hsing 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.

Serves: 2-3

Prep Time: 20 mins

Cook Time: 30 mins


  • 1/2 chicken cut to small pieces
  • 3 slices ginger sliced thinly
  • a small handful of dried black fungus soaked in hot water, drained and cut to strips
  • 20g dried salted fish* diced

* note about salted fish: For best results, fry the diced salted fish in some oil or roast them in the oven, until they become golden brown and crispy.

(A) Marinade

  •  1 tbsp sesame oil reduce the amount if you want less "heaty"
  • 1 tbsp Chinese wine (Hua Tiao/Shao Hsing)
  • 1/2 tbsp ginger juice grate ginger and squeeze the pulp
  • 1 tsp light soy sauce


  1. Combine chicken with marinade (A) in a deep plate. Refrigerate covered for at least an hour if possible.
  2. Scatter sliced ginger, cut fungus and diced salted fish over the chicken.
  3. Steam at high heat for about 30-40 minutes, until the chicken is cooked. Drizzle some soup over the chicken and serve with white rice.

Leave a Comment

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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