Salted Fish with Chicken and Celery Recipe

Most of the Chinese restaurants in KL would have Salted fish with Pork Belly (ham yee fah lam po) in their menu. The combination of the fat in the pork belly and crispy aromatic fried salted fish is heavenly! Instead of using pork belly to I used chicken meat with a little skin intact for this dish. The fat from the chicken skin gives the dish additional flavour just like the fat in the pork belly. I also added crispy cashew nuts to give the dish a little character of its’ own. Here is my Salted fish with chicken recipe.

Ingredients
Chicken Meat, 500 gms
Dark Soya sauce, 1 teaspoon
Dried chillies, 6 pcs, soaked in water and remove seeds
Celery, 2 stalks, cut into bite size
Carrots, 1 pc, cut into bite size
Onions, 1 pc, cut into four
Garlic, 4 cloves, remove skins
Cashew nuts (toasted), ½ cup
Oyster sauce, 1 tablespoon
Salted fish meat (preferably kurau), 2 pcs, deep fried until crispy and cut into small pieces
Salt to taste, (use sparingly because you have salted fish in this dish)
Corn Flour, 2 teaspoons mixed with water

Heat up wok and put in a little vegetable oil. Sautéed garlic, dried chillies and onions until fragrant. Put in the chicken meat and fry until it is cooked. Add oyster sauce and dark soya sauce. Put in the celery, carrots and casher nuts. Add salt to taste and pour in the corn flour water mixture. Add a little salt and put in the salted fish. Serve with steamed rice!