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Thursday, 25 April 2013

SILKEN BEAN CURD WITH SPICY MINCED CHICKEN

Silken bean curd [cut into 6s] - 3 pack
Dried chilli - 5gm
Minced chicken - 150gm
Chilli padi
Szechuan peppercorn - 1/2tsp
Ginger [thinly shredded] - small tumb size
Garlic [chopped] - 5gm
Chinese mushroom [diced] - 10gm
Spring onion [diced] - 2tsp
Corn flour/ potato flour - for thickening
Seasoning:
Oyster sauce - 2tsp
Segar - 1tsp
Maggie seasoning - 1/2tsp
Ligh soya sauce - 1tsp
Water/stock - 100ml
Method:
1.  Steam or deep fry bean curd, set aside.
2.  Heat cooking oil in wok, add dried chilli, chilli padi, peppercorn, 
ginger and garlic stir fry till fragrant.
3.  Add minced chicken & mushroom
 stir-fry slowly over medium heat till chicken is cooked.
4.  Add seasoning & water, simmer for 2minutes 
and ticken the sauce with corn flour
5.  Add the bean curd and simmer for another minutes
6.  Garnish with spring onion
7.  Serve hot.

Recipe by: Chef Brian & Daniel @ CGH.com.sg

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