Claypot Chicken with Tofu & Salted Fish recipe

Claypot Chicken with Tofu & Salted Fish

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.

Serving size

5

Preparation time

1hr 30min

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

  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