Easy dish again. Love the salted fish taste that had been absorbed into the chicken meat. The gravy won't be too salty, perfect to eat with steamed rice. Simple & satisfying.
Salted Fish is the key ingredients. You must get good mui heong salted fish (normally mackerel). It is a fish preserved or cured with salt. It has a pungent smell, like a dead rat. Especially when you fried it, the whole house will be full of the smell. Neighbours around can definitely smell it. But, the Chinese love it. For me, the more smelly it is, the better it taste.
I normally prefer those that been dried under sun, not those brined in oil. I find those brined in oil, were too soft & mushy and will melt after you steamed it.
Ingredients:
3 nos Chicken Wing
1 tbsp Shredded Ginger
10g Mui Heong Salted fish (diced)
10g Cloud Fungus (soaked, shredded)
Seasoning:
1/2 tbsp Oyster Sauce
1/2 tsp Sugar
1/4 tsp Sesame Oil
1 tsp Shaoxing wine
1 tsp Cooking Oil
2 tbsp Water
1 tsp Corn Flour
Dash of White Pepper
Step by Step:
1. Rinse chicken wings and drain well.
2. Mix them with all the remaining ingredients and all seasoning.
3. Set aside and let it marinate for an hour.
4. Steam marinated chicken wings in boiling hot water for 10 minutes.
5. Ready to serve hot with steamed rice.
Happy Cooking.
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