RECIPES
Steamed Chicken with Maitake and Salted Fish
Main
4
chicken thighs (or half a chicken), chopped into bite-sized pieces
Marinade
1 tbsp
sesame oil
1 tbsp
ginger juice
1 1/2 tbsp
Chinese rice wine
1 tsp
soy sauce or to taste
1 tsp
sugar
1/4 tsp
pepper
2 tbsp
light cooking oil
20g
ginger, shredded finely
30g
salted fish (kurau) fillet, sliced
Garnishing
spring onions or coriander leaves
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Remove visible fat from the chicken and season with the marinade ingredients for at least 2 hours, preferably overnight in the fridge.
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In a wok, heat 1 tablespoon oil and fry the ginger till fragrant. Add chicken and stir-fry briskly until heated through. Add maitake, and cook for 1 minute.
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Transfer to a steaming plate.
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Heat the remaining oil and fry the salted fish till light golden brown and crispy.
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Add the salted fish to the chicken.
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Steam over rapidly boiling water for 20-25 minutes, or until the chicken is tender. Garnish and serve with rice.
