Steamed Chicken With Salted Fish

Mains
Poultry

Easy Level:

Cook Time:

Servings:

4

** Guys take note there’s an error on the text ingridents in the video for the chicken marinade it should be the following “Marinate chicken thighs with 2 tsp oyster sauce, 2 tsp sesame oil, 1½ tbsp Shaoxing wine, 2 tsp ginger juice, 1 tsp soya sauce, ½ tsp sugar and ½ tbsp cornflour.”
Fried, grilled, baked, roasted, in soup, in pies – there are countless ways to prepare chicken meat. Steaming is one quick and ideal way to enjoy those tender chunks without using much oil. Chicken meat tends to have a rather bland taste on its own, but that’s what makes it such a common a staple food in many cuisines.  
Working like a sponge, chicken meat readily absorbs any flavour it gets into contact with. To whip up this humble, homely dish, just throw on some black fungus, ginger and fried salted fish to the marinated chicken pieces into the steamer. Once it’s done, you will surely be blown away by how incredibly delicious this simple dish can turn out to be.
Sweet juices of moist chicken meat enhanced by ginger, along with the pleasant crunch of black fungus, partially submerged in that incredibly rich warm broth from the steaming. Bits of fried salted fish bringing with it hints of saltiness with every bite, the perfect complement for the sweet juices of the chicken.
Cook up this healthy homely dish effortlessly in under an hour. It’s amazing how something so quick and simple can taste so reinvigorating at the same time!  
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
chicken thigh
0.00
g
g
chicken thigh
0.00
g
g
ginger
0.00
g
g
ginger
0.00
g
g
black fungus
0.00
g
g
black fungus
0.00
g
g
salted fish
0.00
g
g
salted fish
0.00
tsp
tsp
oyster sauce
0.00
tsp
tsp
oyster sauce
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tsp
tsp
ginger juice
0.00
tsp
tsp
ginger juice
0.00
tsp
tsp
soya sauce
0.00
tsp
tsp
soya sauce
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tbsp
tbsp
cornflour
0.00
tbsp
tbsp
cornflour
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
stalk
stalk
coriander
0.00
stalk
stalk
coriander

Steps

1

Soak 10g black fungus until soften. Cut and discard the hard ends of the soften black fungus. Cut the soaked black fungus. Set aside.
Soak 10g black fungus until soften. Cut and discard the hard ends of the soften black fungus. Cut the soaked black fungus. Set aside.
Mark as completed

2

Chop 500g chicken thighs into bite sized pieces.
Chop 500g chicken thighs into bite sized pieces.
Mark as completed

3

Marinade chicken thighs with 2 tsp oyster sauce, 2 tsp sesame oil, 1½ tbsp Shaoxing wine, 2 tsp ginger juice, 1 tsp soya sauce, ½ tsp sugar and ½ tbsp cornflour.
Marinade chicken thighs with 2 tsp oyster sauce, 2 tsp sesame oil, 1½ tbsp Shaoxing wine, 2 tsp ginger juice, 1 tsp soya sauce, ½ tsp sugar and ½ tbsp cornflour.
Mark as completed

4

Cover with cling wrap and let it marinate overnight in the fridge.
Cover with cling wrap and let it marinate overnight in the fridge.
Mark as completed

5

Slice 40g salted fish.
Slice 40g salted fish.
Mark as completed

6

Heat 3 tbsp oil on medium heat and fry salted fish until golden brown and crispy.
Heat 3 tbsp oil on medium heat and fry salted fish until golden brown and crispy.
Mark as completed

7

Drain on kitchen towels. Set aside.
Drain on kitchen towels. Set aside.
Mark as completed

8

Remove marinated chicken from fridge.
Remove marinated chicken from fridge.
Mark as completed

9

Add in black fungus, half of the julienned ginger and half of the crispy fried salted fish. Mix well.
Add in black fungus, half of the julienned ginger and half of the crispy fried salted fish. Mix well.
Mark as completed

10

Scatter the rest of julienned ginger and salted fish on top.
Scatter the rest of julienned ginger and salted fish on top.
Mark as completed

11

Steam for 25 minutes, or until chicken is cooked.
Steam for 25 minutes, or until chicken is cooked.
Mark as completed

12

Garnish with coriander leaves and serve hot with steaming white rice.
Garnish with coriander leaves and serve hot with steaming white rice.
Mark as completed

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