I ordered chicken and tofu in a thick gravy at a rice store. I was surprised that such a good-quality dish was served in this tiny store, which typically offers economically priced food for the masses. This dish inspired me to create my version by incorporating some of my ideas.
This dish is incredibly delicious for a few reasons.
1. Firstly, it's made of firm egg tofu, which has an egg flavor and is firm enough to withstand being mixed with the thick gravy.
2. Secondly, the gravy itself is amazing. It tastes like Chinese hot and sour soup but is less peppery and thicker.
3. Lastly, the sauce is thick and adheres to each piece of tofu, making every bite a perfect blend of tofu, chicken, and gravy.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/minced-chi... )
Ingredients A (marinate the chicken)
150g minced chicken
1 tsp soy sauce
2 tsp vegetable oil
Ingredients B (other ingredients)
2 dried Shitake mushrooms
4 g cloud fungus
2 tubes tofu
5 g mung bean vermicelli (glass noodles)
1/4 carrot cut into fine strips
1/4 cup green beans
500ml chicken stock
Ingredients C (seasonings)
1/2 tsp dark soy sauce
1 tsp sesame oil
1 tbsp Shaoxing wine
1/8 tsp ground white pepper
1/2 tsp sugar
1 tbsp light soy sauce
1/4 tsp salt
1 tbsp black vinegar
1 tbsp cornstarch (mix with 2 tbsp cold water)
Method
Preparation
- Soak the dried shitake mushrooms in water until soft; remove the stem and cut into small dice.
Soak the cloud fungus in water until it is fully hydrated and expands in size. Cut the cloud fungus into smaller pieces.
- Season the minced chicken meat with light soy sauce and vegetable oil.
- Cut two tubes of egg tofu into thick pieces, about a quarter an inch thick.
- Cut half of a medium-sized carrot into thin strips.
- Measure two tablespoons of frozen peas for this purpose.
- Soak the glass noodles (mungbean noodles/冬粉 in water to rehydrate them. After the noodles have turned soft, cut them short using scissors.
Pan-fry the tofu
- First, heat some oil in a pan over medium heat.
- Then, fry the tofu pieces until both sides turn golden brown.
Prepare the gravy
- Heat some oil and stir-fry the carrot strips until soft.
- Add the marinated ground chicken and continue stir-frying until it is cooked.
- Add the chicken stock, mushrooms, glass noodles, and cloud fungus once the chicken is cooked.
- Season with ingredients C
- Add the frozen peas.
- Thicken the gravy by adding a cornstarch slurry,
To serve
- Arrange the fried tofu on a serving plate and pour the thick sauce on the tofu to serve.
#chickenwithtofu #tofuwithchicken
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Website: tasteasianfood.com/
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