Marinate the dark meat chicken with soy sauce, cornstarch, wine and white pepper. Heat the wok with oil, stir fry the salted fish (tuna in soybean oil) until fragrant and then mix in the chicken. When the chicken is half way cooked, put in the silken soft tofu and mix well. Then transfer the whole mix into the metal pot and continue to cook on medium-high heat. The pot is lined with lettuce to avoid the all the goodness from sticking to the bottom. Bring the hot pot to a boil and it will be served sizzling & steaming HOT!
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