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. 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?

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

Ingredients

  • 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

Directions

  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.