• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 250g salted fish bones, chopped into chunky pieces
  • 100g chicken meat, cubed
  • 200g semi-soft beancurd, cut into 3cm to 4cm cubes
  • 5cm piece mature ginger, sliced thickly
  • 2 stalks spring onions, cut into 4cm lengths
  • 1 1/2 litres water or chicken stock
  • Seasoning:
  • 1/2 tsp sugar
  • 1/2 tsp chicken stock granules


  1. Wash and soak salt fish pieces in clear water for 30 to 40 minutes. Drain well. Deep-fry salted fish in hot oil for five to six minutes. Dish out and set aside.
  2. Marinate chicken with salt and pepper, and leave aside for 10 to 15 minutes. Bring water or chicken stock to a boil. Add deep-fried salt fish pieces and ginger, and bring to a boil.
  3. Simmer soup over a gentle heat for 20 minutes until fish is tender.
  4. Add chicken and cook for seven to eight minutes until chicken is cooked.
  5. Stir in beancurd gently and cook over a medium-low heat until soup comes to a boil. Add spring onions and seasoning.
  6. Serve soup hot.

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