1 piece (350 g) semi-firm
beancurd (available at markets, steeped in water) or firm beancurd
4 pcs dried shitake mushrooms, diced
4 pcs dried shitake mushrooms, diced
30 g minced chicken or pork
1 small clove garlic, minced
1 tsp light soya sauce
2 tsp oyster sauce
1 tsp corn flour, mixed with 1 tsp water
vegetable oil
250 g xiao bai cai (bok choy)
1 tsp salt
Marinate minced chicken with light soya sauce. Wash xiao bai cai (bok choy) and cut bigger leaves into 2.
Cut beancurd into 4 pieces and pat dry. Heat enough oil in a wok or pan for deep-frying beancurd, about ½ cup. When oil is smoking hot, add beancurd and fry till golden brown on both sides on high heat. Drain on paper towels.
Whilst frying beancurd, bring a pot of water to a boil and add 1 tsp salt and 2 tsp vegetable oil. Blanch xiao bai cai (bok choy) briefly. Drain and remove to a plate.
After frying beancurd, leave 1 tsp oil in the wok or pan. Add garlic and fry till lightly golden. Add chicken and stir/jab to break up the mince & diced mushrooms. When chicken is cooked, add ⅓ cup water, fried beancurd and oyster sauce. Braise uncovered on high heat for 5 minutes or so. When sauce is reduced by half, lower the heat to medium. Taste and adjust seasoning if necessary. Place beancurd on xiao bai cai, leaving the sauce in the pot. Add corn flour and stir till sauce is thickened. Drizzle sauce over beancurd. Serve.
1 small clove garlic, minced
1 tsp light soya sauce
2 tsp oyster sauce
1 tsp corn flour, mixed with 1 tsp water
vegetable oil
250 g xiao bai cai (bok choy)
1 tsp salt
Marinate minced chicken with light soya sauce. Wash xiao bai cai (bok choy) and cut bigger leaves into 2.
Cut beancurd into 4 pieces and pat dry. Heat enough oil in a wok or pan for deep-frying beancurd, about ½ cup. When oil is smoking hot, add beancurd and fry till golden brown on both sides on high heat. Drain on paper towels.
Whilst frying beancurd, bring a pot of water to a boil and add 1 tsp salt and 2 tsp vegetable oil. Blanch xiao bai cai (bok choy) briefly. Drain and remove to a plate.
After frying beancurd, leave 1 tsp oil in the wok or pan. Add garlic and fry till lightly golden. Add chicken and stir/jab to break up the mince & diced mushrooms. When chicken is cooked, add ⅓ cup water, fried beancurd and oyster sauce. Braise uncovered on high heat for 5 minutes or so. When sauce is reduced by half, lower the heat to medium. Taste and adjust seasoning if necessary. Place beancurd on xiao bai cai, leaving the sauce in the pot. Add corn flour and stir till sauce is thickened. Drizzle sauce over beancurd. Serve.
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