Tofu Haters' Guide: Amazing Chicken and Salted Fish Recipe

salted fish

🥗Healthier: dried mushrooms

💰Cheaper: canned fish

Dried mushrooms provide umami flavor while being lower in sodium.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option.

Cut chicken breast into 1 to 2 cm cubes.

Split the chicken breast horizontally for easier dicing.

Place chicken at the edge of the chopping board for better knife clearance.

Flatten and tenderize the chicken by smacking it with the broadside of a knife.

Marinate the chicken with light soy sauce and corn flour, mixing well and setting aside.

Break salted fish into smaller pieces, removing any bones if necessary.

Roughly chop garlic and separate the white and green parts of the spring onions.

In a bowl, mix water with light soy sauce, sugar, oyster sauce, and Chinese cooking wine for the sauce.

Place soft silan tofu onto a serving plate.

Heat a pan over medium heat and add vegetable oil.

When the oil is hot, add salted fish and fry until fragrant, about 1 minute, then set aside.

Add more oil to the pan if needed, then add the chicken in a single layer and fry until the bottom is golden brown, about 2-3 minutes.

Add garlic and the white parts of the spring onions to the pan, frying the other side of the chicken until cooked through.

Pour the sauce into the pan and bring to a boil, letting it reduce uncovered until about 2-3 tablespoons of sauce remain.

Return the salted fish to the pan, mixing well and adjusting seasoning as needed.

Drain any excess water from the tofu and top it with the chicken and salted fish mixture.

Garnish with the green parts of the spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens