Claypot Chicken with Tofu & Salted Fish
30 mins
5 SERVINGS
INGREDIENTS
For Claypot Tofu:
- Sadia Chicken Boneless Chicken Leg 2000g
- Water 200ml
- Chinese Mushroom (pre soaked & diced) 50g
- 2 Egg Tofu (cut into 5)
- Marinated Chicken
- Spring Onion, 2 stalks
- Salted Fish (Mui Heong Hum Yu) – sliced 30g
Chicken Marinate:
- Sesame Oil 10g
- Light Soya Sauce 30g
- Ginger (fine juliene) 20g
- Dark Soya Sauce 10g
- Oyster Sauce 30g
- Hua Tiao Jiu 1tbsp
METHOD
- Cut chicken leg into small pieces and mix with chicken marinate for 1 hr in a big bowl
- Deep fry tofu in hot oil till golden brown and set aside
- In a claypot, stir fry chinese mushroom, marinated chicken and salted fish till fragrant
- Add in water and simmer for 5 mins before adding tofu (stir gently)
- Garnish with spring onion
Chicken Boneless Leg
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
Eric Teo, Local Celebrity Chef
Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.
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