Ingredients
- 700g Chicken, cut into bitesize pieces
- 50g Salted Fish Cut Into Small Pieces
- 5 Dried Chillies, soaked for a while in hot water to soften
- 3 Slices of Ginger
- 1 onion cut into wedges
- 2 stalks of spring onions, cut into sections
- 1 Tablespoon Hua Tiao Jiu
- 120ml Water
Seasoning
- 1 Tablespoon Light Soy Sauce
- ½ Tablespoon Oyster Sauce
- 1 Teaspoon Sugar
- 1 Teaspoon Dark Soy Sauce
Directions
1. Heat up about 2 tablespoons of oil in a wok and sauté ginger slices, dried chillies and salted fish pieces until fragrant.
2. Add in onion and chicken and stir-fry until aromatic. Pour in water and seasoning.
3. Bring to a boil then covered, lower the heat and simmer for about 3 minutes.
4. Heat up the claypot, stir-fry the spring onion with 1 Tablespoon hot oil.
5. Transfer the simmered chicken and gravy into the claypot.
6. Splash in Chinese cooking wine and bring back to boil.
7. Dish up and serve hot. Garnish with some spring onion before serving.
