Recipes - Chinese

Steamed Chicken With Salted Fish
R00769_Steamed-Chicken-SaltedFish-BlackFungus


The natural juices of the chicken meat enhanced by ginger, along with the crunch of black fungus, fried salted fish bringing it hints of saltiness with every bite, this appetising dish will surely whet your appetite. Don’t be put off by the idea of using salted fish—it is the accent to an otherwise normal chicken dish.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Steam
Cuisine: Chinese









Ingredients:

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




Steps:
  1. Chop 500g chicken thighs cutlets into bite sized pieces.
  2. Marinade the chopped thigh cutlets 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.
  3. Cover with cling wrap and let it marinate overnight in the fridge.
  4. Soak 10g black fungus in hot water for about an hour or overnight in room temperature water until soften. Discard or cut away the hard ends of the soften black fungus. For the soaked black fungus, cut into bite sizes and set aside.
  5. Slice 40g salted fish and heat 3 tbsp oil on medium heat and fry salted fish until golden brown and crispy. Drain on kitchen towels and set aside.
  6. Remove marinated chicken from fridge. Add in the soften black fungus, half of the julienned ginger and half of the crispy fried salted fish. Mix well.
  7. Scatter the rest of julienned ginger and salted fish on top.
  8. Steam for 25 mins, or until chicken is thoroughly cooked.
  9. Garnish with coriander leaves and serve hot with steaming white rice.

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Steamed Chicken With Salted Fish

Steamed Chicken With Salted Fish

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The natural juices of the chicken meat enhanced by ginger, along with the crunch of black fungus, fried salted fish bringing it hints of saltiness with every bite, this appetising dish will surely whet your appetite. Don’t be put off by the idea of using salted fish—it is the accent to an otherwise normal chicken dish.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Marination/Stand time : Overnight
Course: Main
Cook Method: Steam
Cuisine: Chinese
Ingredients

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

Instructions
  1. Chop 500g chicken thighs cutlets into bite sized pieces.
  2. Marinade the chopped thigh cutlets 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.
  3. Cover with cling wrap and let it marinate overnight in the fridge.
  4. Soak 10g black fungus in hot water for about an hour or overnight in room temperature water until soften. Discard or cut away the hard ends of the soften black fungus. For the soaked black fungus, cut into bite sizes and set aside.
  5. Slice 40g salted fish and heat 3 tbsp oil on medium heat and fry salted fish until golden brown and crispy. Drain on kitchen towels and set aside.
  6. Remove marinated chicken from fridge. Add in the soften black fungus, half of the julienned ginger and half of the crispy fried salted fish. Mix well.
  7. Scatter the rest of julienned ginger and salted fish on top.
  8. Steam for 25 mins, or until chicken is thoroughly cooked.
  9. Garnish with coriander leaves and serve hot with steaming white rice.

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