Tofu With Bean Sauce Minced Chicken

Category: Main Dishes | Blog URL: http://ahteekitchen.blogspot.com/2010/01/blog-post_06.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kevin Tee

Ingredients

Ingredients:

100 grams chicken breast, minced

2 piece Egg Tofu, cut into pieces

1 piece fresh chili, cut into slices

1 tablespoon chopped ginger

1/2 tablespoon chopped garlic

Seasoning:

2 tablespoons Spicy bean sauce

1 tablespoon oyster sauce

1 tablespoon soy sauce

teaspoon chicken powder

1/2 teaspoon sugar

1 tablespoon corn flour

1/2 cup water

Preparation

Fried the egg tofu until golden back & set aside

Heat 2 tbsp of oil, add in chili slices, chopped garlic & chopped ginger, stir fry until fragrance.

Add in minced chicken and quick stir fry for 2 minutes

Add in seasoning & water, wait until it boils

Thicken the gravy by corn flour mixture(mixed with 2 tbsp of water)

Add in the fried egg tofu, stir until it is completely coated.

Ready to serve!

Happy Cooking!!

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About

Wednesday, January 6, 2010
豆鼓肉碎拌豆腐

从小到大, 日本蛋豆腐无论配搭什么配料或任何煮法都一样是我的最爱!
刚刚试煮了一道是选用了辣豆鼓酱去烹饪的.
味道就有点像大炒档的铁板豆腐, 但这带点辣味, 送饭一流噢!!

材料Ingredients:
鸡胸肉100gram(剁碎), 日本蛋豆腐2条, 辣椒1条, 姜丝1大匙, 蒜米半大匙
调味Seasoning:
辣豆鼓酱2大匙, 斋蚝油1大匙, 酱油1小匙, 鸡精粉少许, 糖少许, 蜀粉1大匙(勾芡), 水半杯
做法Methods:
日本蛋豆腐油炸至金黄备用
烧热2大匙油, 炒香辣椒丝, 蒜米和姜丝后加入鸡肉碎快速翻炒
加入调味料, 继续翻炒待滚
勾芡了放入豆腐翻炒片刻即可上桌
小贴示Little tips:
日本蛋豆腐沾上少许黍粉后油炸, 热油不会四溅, 豆腐外皮也比较美
由于斋蚝油会比普通耗油来的甜, 可以减少糖量或不放
鸡肉碎可以先加入少许黍粉和麻油, 炒时不会黏成一团, 肉质也会比较滑