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Serves: 4
Time: 30-60 minutes
Ingredients:
2 chicken thighs, diced
1 piece salted fish, size about 2"x2", finely
diced
1 piece firm tofu, drained and diced
Marinade:
2 tablespoons
soy sauce
1/2 teaspoon
cornstarch (corn
flour)
1 tablespoon
sherry/Shiaoxing wine
1/4 teaspoon ground white pepper
Directions:
Marinate the chicken with soy sauce,
cornstarch, wine and white pepper for about
15-30 minutes. Heat the wok with a little oil,
fry the tofu until brown on all sides. (This
helps the tofu retains the shape and won't
crumble when cooking.)
Heat about 1 Tbsp of oil in the wok, fry the
salted fish until fragrant (you'll definitely
will smell it). Set aside. Heat about 2 Tbsp
of oil in wok, stir-fry the chicken.
When the chicken is half way cooked, put in
the tofu and salted fish, mix well. Then
transfer the whole mix into the clay pot and
continue to cook on medium-high heat for
another 15-min. Be sure to keep the lid on
while cooking.
Serve over steamed rice.
More delicious chicken, tofu and clay
pot recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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