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Steamed Chicken with Salt Fish
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500g chicken (or half a chicken), chopped into bite-sized pieces
Marinade:
½ - 1 teaspoon salt or to taste
1 teaspoon sugar or to taste
¼ teaspoon pepper
1 tablespoon Shao Xing cooking wine (optional)
1 tablespoon sesame oil
2 tablespoons oil
25g young ginger, shredded finely
50g meaty type salt fish, sliced
Garnishing:
shredded red chilies and spring onions
Method :
Season chicken with marinade ingredients for several hours or preferably overnight in the refrigerator.
Heat oil in a wok, fry ginger till fragrant (but not crispy). Add chicken and stir-fry briskly until heated through. Dish out chicken and arrange on a steaming plate.
Fry salt fish with a little oil till light golden brown and crispy then sprinkle over the chicken pieces.
Steam over rapidly boiling water for 20-25 minutes or until chicken is tender. Serve dish immediately with plain hot rice.
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