Noob Cook Recipes



What's
New
Birthday Mee Sua (Longevity Noodles) Recipe Mum's Egg Mee Sua Recipe Traditional Baked Mooncakes Recipe Ottogi Korean Cheese Ramen Foochow Red Wine Mee Sua Recipe Red Glutinous Wine Lees

Steamed Chicken with Salted Fish

   

Steamed Chicken with Salted Fish

Check Out: Prawn Paste Chicken Recipe

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. 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 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. 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?

                                           

Leave a Comment





38 Responses to “Steamed Chicken with Salted Fish”

  1. masterofboots — July 5, 2011 @ 9:57 am

    This is one of those cut-and-cook recipes I LUURVE. And it looks marvellously deliciously too.

    Reply

  2. masterofboots — July 5, 2011 @ 10:00 am

    oh yes, and I want to echo samantha’s question on how to use salted fish. my mother used to fry it i think, but it makes the whole kitchen smell. also, not sure how long i can store the salted fish after cooking it, since i am unlikely to finish a whole slice at one go.

    Reply

    • wiffy replied: — July 5th, 2011 @ 11:20 am

      hey, great to see u :) I replied samantha’s question. for storing, just weigh and cut out the amount you need. The unused salted fish can keep for a long long time and I kept mine in the freezer for maximum freshness. If you want to keep fried salted fish, I am quite sure they can keep well too for a few days in the fridge … after all, it is preserved food.

      Reply

      • masterofboots replied: — July 7th, 2011 @ 8:37 am

        thanks! I think I will try coating it with a bit of oil and popping it into my toaster oven. hehe…when I feel hardworking enough one of these days.

  3. Christine's Recipes — July 5, 2011 @ 10:45 am

    This homely dish is also my family’s all-time favourite. My daughter is so into the black fungus as it absorbs all the flavour and goodies of the chicken. Thumbs up!

    Reply

  4. Little Inbox — July 6, 2011 @ 12:30 pm

    That’s a good idea to add salted fish. Yummy!

    Reply

  5. jo — July 6, 2011 @ 11:00 pm

    OMG Wiffy, this is so, so good! I would love to have some with a steaming bowl of rice. So good that I’ll probably make it this weekend.

    Reply

  6. food-4tots — July 6, 2011 @ 11:38 pm

    I love the sinful version as it reminds me of the one my mom used to cook. Full of flavour and so appetizing to go with rice. ;)

    Reply

  7. tigerfish — July 7, 2011 @ 2:21 pm

    Maybe I can try this dish (easy and tasty dish is for me) but I don’t have salted fish…maybe I can use some other alternatives?

    Reply

    • wiffy replied: — August 31st, 2011 @ 1:32 pm

      you can skip the salted fish. just season with salt or light soy sauce to taste at the end :)

      Reply

  8. Elodie Jane Amora — July 9, 2011 @ 2:06 am

    this is new to me but it sound delicious! and definitely something I would try making. :)

    Reply

  9. Dina — July 21, 2011 @ 4:09 pm

    Hi, As per your directions no.3, how do i prepare the soup to pour over the chicken? Thanks.

    Reply

    • dev replied: — July 29th, 2011 @ 2:34 am

      I would like to know too!!!

      Reply

      • wiffy replied: — August 31st, 2011 @ 1:32 pm

        Hi I’m so sorry for my late reply. Simply spoon the soup over the chicken, makes them moist and flavourful. apologies if this isn’t very clear in the recipe.

  10. shelley@newbie — August 29, 2011 @ 12:53 pm

    My late MIL used to cook this and she taught me once, but I forgot the condiments and haven’t been able to cook this dish for my hubby. I’m so glad that I found your recipe! If I omit the salted fish, do I have to substitute with more light soy sauce? My late MIL didn’t use salted fish when she cooked this dish.

    Reply

    • wiffy replied: — August 31st, 2011 @ 1:33 pm

      no need to substitute first – still follow this base recipe, then when it is cooked, taste test the soup and season only then to taste with light soy sauce or salt :)

      Reply

Trackbacks/Pingbacks