Steamed Chicken With Salted Fish

** 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

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500g chicken thigh
30g ginger
10g black fungus
40g salted fish
2tsp oyster sauce
2tsp sesame oil
tbsp Shaoxing wine
2tsp ginger juice
1tsp soya sauce
½tsp sugar
½tbsp cornflour
3tbsp oil
1stalk coriander



Soak 10g black fungus until soften. Cut and discard the hard ends of the soften black fungus. Cut the soaked black fungus. Set aside.
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Chop 500g chicken thighs into bite sized pieces.
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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.
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Cover with cling wrap and let it marinate overnight in the fridge.
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Slice 40g salted fish.
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Heat 3 tbsp oil on medium heat and fry salted fish until golden brown and crispy.
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Drain on kitchen towels. Set aside.
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Remove marinated chicken from fridge.
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Add in black fungus, half of the julienned ginger and half of the crispy fried salted fish. Mix well.
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Scatter the rest of julienned ginger and salted fish on top.
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Steam for 25 minutes, or until chicken is cooked.
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Garnish with coriander leaves and serve hot with steaming white rice.
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