Marinate chicken: In a bowl, combine chicken pieces with Shaoxing wine, soy sauce, dark soy sauce, sugar, white pepper, and cornstarch. Mix well and let marinate for at least 15 minutes.
Heat a claypot or heavy-bottomed pot with cooking oil. Sauté ginger, minced garlic, and the white parts of the green onions until fragrant.
Add diced salted fish and fry for 1-2 minutes until aromatic. Be careful not to burn.
Add marinated chicken pieces and pan-fry for 3-4 minutes until the skin is lightly browned.
Add tofu cubes and hot water or chicken broth. Bring to a boil, then reduce heat to low, cover, and braise for 20-25 minutes, or until chicken is cooked through and tender.
Garnish with the green parts of the green onions before serving. Serve hot in the claypot with steamed rice.
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