Recipe Ingredient
- 2 rolls Japanese egg beancurd
- 3 tbsp cornflour
- ½ tsp pepper
- 50g minced chicken fillet
- 50g shelled prawns, diced
- 3 dried Chinese mushrooms, soaked and diced
- ½ tsp salt
- ½ tsp sugar
- 1 tbsp Shao Hsing Hua Tiau wine (optional)
- 1 tbsp oil
- 1 tbsp sesame oil
- 1 tsp chopped garlic
- 70g braised canned peanuts
- 1 tbsp chopped red chilli
- 1 tbsp chopped spring onion and coriander
- Sauce ingredients
- 1 tbsp oyster sauce
- ¼ tsp pepper
- ½ tsp sugar
- 1 tbsp Shao Hsing Hua Tiau wine (optional)
- 125ml chicken stock
- 1 tsp cornflour
Instructions
- Combine cornflour and pepper. Cut beancurd into thick slices and dust with the combined mixture. Deep-fry the beancurd pieces in hot oil until golden. Drain from oil and set aside.
- Marinate chicken, mushrooms and prawns with salt, sugar and wine, if using, for at least 20 minutes.
- Heat oil and sesame oil in a wok and fry chopped garlic until fragrant. Add marinated ingredients and stir-fry until fragrant. Add combined sauce ingredients, braised canned peanuts and pre-fried beancurd.
- Place a hot plate over high heat and add 1 tsp sesame oil. Pour the cooked ingredients onto the hot plate. Sprinkle in chilli, spring onion and coriander.
