Recipe Ingredient
- 6 pieces soft white taufu, deep-fried
- 50g chicken meat, sliced
- 25g cuttlefish, cut into rings
- Slice thinly:
- 2 black mushrooms
- 25g button mushrooms
- Mix together:
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- Sauce:
- 1 tbsp oyster sauce
- Salt to taste
- A dash of monosodium glutamate
- Pepper
- 1 tbsp sesame oil
- 1 tsp light soya sauce
- 1 tbsp Shaoxing Chinese cooking wine (optional)
- 1/2 tsp chicken stock granules
- 1/2 cup water or stock
- Thickening:
- 2 tsp cornflour mixed with a little water
- Garnishing:
- 1 stalk spring onion diced
Instructions
- Deep fry taufu then dish out and place on a serving plate.
- Heat wok with 2 tbsp oil and saute chopped ginger and garlic till fragrant. Add chicken meat, black mushrooms, button mushrooms and cuttlefish. Stir-fry well. Add sauce ingredients and water or stock. Allow to simmer for a while. Add thickening.
- Pour the sauce over the taufu pieces and garnish with diced spring onions.
