Claypot Chicken with Tofu & Salted Fish Recipe | Sadia Singapore

Claypot Chicken with Tofu & Salted Fish

cooking-time30 mins cooking-servings5 SERVINGS


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


  1. Cut chicken leg into small pieces and mix with chicken marinate for  1 hr in a big bowl
  2. Deep fry tofu in hot oil till golden brown and set aside
  3. In a claypot, stir fry chinese mushroom, marinated chicken and salted fish till fragrant
  4. Add in water and simmer for 5 mins before adding tofu (stir gently)
  5. Garnish with spring onion

Chicken Boneless Leg

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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