Chicken & Tofu in Clay Pot
ready in: 30-60 minutes
recipe id: 18043
cook method: stovetop
2 chicken thighs, diced
1 piece salted fish, size about 2"x2", finely diced
1 piece firm tofu, drained and diced
2 tablespoons soy sauce
1/2 teaspoon cornstarch
1 tablespoon sherry or shiaoxing wine
1/4 teaspoon ground white pepper
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 claypot and continue to cook on medium-high heat for another 15-minutes. Be sure to keep the lid on while cooking.
Serve over steamed rice. Yum!!
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