Mix Chicken Thigh (800 gram) with Chili Bean Sauce (1 tablespoon), Oyster Sauce (1 tablespoon), Light Soy Sauce (1 tablespoon), Caster Sugar (1/2 tablespoon), Dark Soy Sauce (2 teaspoon), Sesame Oil (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) and marinate for at least one hour or longer.
Heat up wok and add Oil (1 tablespoon), and fry Salted Fish (35 gram) till golden brown, dish up.
In the same wok, add Oil (1 tablespoon), fry Garlic (6 clove), Shallot (2), and Red Chili Pepper (3) until aromatic.
Add in chicken pieces and stir-fry well for about 5 minutes.
Add in Cooking Wine (2 tablespoon), fry well again, followed by Water (1/2 cup) and lower heat. Cover with a lid and simmer chicken pieces for about 8 to 10 minutes at low heat or till cooked.
Lastly add in fried salted fish, toss and stir well again. Dish up and garnish with some coriander leaves and serve immediately.