Serves: 4

Time: 30-60 minutes

Ingredients:

2 chicken thighs, diced
1 piece salted fish, size about 2"x2", finely diced
1 piece firm tofu, drained and diced

Marinade:
2 tablespoons soy sauce
1/2 teaspoon cornstarch (corn flour)
1 tablespoon sherry/Shiaoxing wine
1/4 teaspoon ground white pepper
 
Directions:

Marinate the chicken with soy sauce, cornstarch, wine and white pepper for about 15-30 minutes. Heat the wok with a little oil, fry the tofu until brown on all sides. (This helps the tofu retains the shape and won't crumble when cooking.)

Heat about 1 Tbsp of oil in the wok, fry the salted fish until fragrant (you'll definitely will smell it). Set aside. Heat about 2 Tbsp of oil in wok, stir-fry the chicken.

When the chicken is half way cooked, put in the tofu and salted fish, mix well. Then transfer the whole mix into the clay pot and continue to cook on medium-high heat for another 15-min. Be sure to keep the lid on while cooking.

Serve over steamed rice.