Love tofu and love chicken? Then this Braised Tofu with Chicken (you can also call it Chicken Tofu Pot) is a dish you want to try and cook for your family. Remember to cook a pot of rice to go with this super yummy recipe.
See the ingredient list below for your easy reference. ____________________
Ingredients: Serves 4 pax
Marinated chicken ------------- 330g of chicken breast meat 2 tablespoons of light soy sauce 1 teaspoon of sesame oil 3 teaspoons of cornflour A few dashes of white pepper
Marinated mushrooms ------------- 7 - 8 pieces of dried Chinese mushrooms (rehydrate with 1 cup of water - keep this soaking liquid for later use) 1 teaspoon of sugar 1 tablespoons of light soy sauce 1 teaspoon of sesame oil
Other ingredients ------------- 420g [or 8 pieces] of firm beancurd (tofu) (tao gua) 10g of chopped ginger 4 cloves of chopped garlic 1 red onion (cut into chunks) 2 red chilli (deseeded & sliced) 30g of dried shrimp (soak in 1 cup of water - keep the soaking liquid for later use) 180g of thinly sliced carrots 1 stalk of chopped spring onion 3 tablespoons of oyster sauce 2 tablespoons of dark soy sauce 1 teaspoon of sugar 1/2 cup of water 1 cup of mushroom soaking liquid (see above) 1 cup of dried shrimp soaking liquid (see above) Some cornstarch solution 1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
Hi and welcome to Spice and Pens. Today we'll be cooking
chicken tofu pot. So let's start cooking. Now we are going to marinate our chicken.
I have with me over here 330 grams of chicken breast
cut into pieces like this. We will need 2 tablespoons of light soy sauce,
1 teaspoon of sesame oil, 3 teaspoons of corn flour and dashes of pepper.
Mix them up well and set them aside to marinate for at least 20 to 30 minutes.
Now we are going to marinate our mushroom. These are dried mushrooms which I've rehydrated using
one cup of water. Keep the water aside, we will need to use the water later.
We'll need to add in 1 teaspoon of sugar, 1 tablespoon of light soy sauce and 1 teaspoon
of sesame oil. Normally for this I like to use my hand. Mix them up well and we'll just set them
aside. Heat up a clay pot and add in some oil. We are going to brown our tofu now. 420 grams of
firm bean curd cut into cubes like this. We're going to brown them on all sides. If you do not
have a clay pot you can always use a pan, no problem. I'm using medium low heat to pan fry my
tofu. Now the reason why I want to brown them is so that they will absorb the beautiful sauce that
we'll be making in a while and of course it will not break that easily when we fry them. I need to
pan fry them for a while so I'll see you back in a while. Once the tofu has been browned on all sides
we'll remove them from the pot. After this we'll fry the rest of the ingredients. Using the remaining
oil, we'll fry ginger first. 10 grams of ginger chopped, 4 cloves of garlic chopped, 1 whole red
onion cut into wedges like this, 2 pieces of red chilli, deseeded and cut into pieces like this.
Put it in. I've also rehydrated 30 grams of dried shrimp. Please do keep the water. I'm
using 1 cup of water to hydrate the dried shrimps. Put them in too. We'll fry this until a little
fragrant. I can already smell how aromatic this is right now. 180 grams of carrot thinly sliced
like this. Put it in. We'll add in our mushroom too. This dish will be so beautiful, very colourful
and very good with steamed rice. Now we'll add in the white stem of 1 spring onion.
This is 1 cup of the water that we use to hydrate the dried shrimps and 1 cup of the water that we
use to hydrate the mushroom with. Now we're adding our seasoning. 3 tablespoons of oyster sauce,
2 tablespoons of dark soy sauce. You'll need some sugar to balance up the taste too.
1 teaspoon of sugar. Mix them up well. Let's put the lid on and wait for this to boil.
I'll see you back in a while. The sauce should be boiling already. Let's have a look.
Yes it is. We'll add in our marinated chicken now. Put them all in. Spread them up like this.
Now we'll add in our tofu. Put them all in. Even the crispy bits that's been sticking onto
the pot just now. I love all these bits. Make sure that the tofu are immersed
inside this beautiful sauce. Now if the sauce is a little bit too thick, you can always add
in a little bit of water. Let me just put all this in first. Add in a little bit of water,
maybe like half a cup or so. We'll put the lid back on and let this stew for 20 minutes. I'll
see you back in a while. 20 minutes have passed. Let's have a look. Oh it smells heavenly. Really
good. Let's just give this a taste. Wow very flavorful. Really really good. Now we're going
to thicken up the sauce. Remember when you do braising, always turn the heat down to medium
or medium low. We are now going to thicken up the sauce using cornstarch solution.
This is really good. Slowly pour in and gently stir. We don't want to break the tofu.
Smells really really good. Perfect with steamed rice. This is so good. Look at how beautiful this
dish is. Final step, we need to pour some Chinese cooking wine or Hua Tiao Chiew.
This will elevate the flavor of this dish and of course some spring onions. Time to serve this.
And now the dish is done. Let's have a taste. Oh it smells really really good. Let's try the tofu
first. Very fragrant. The tofu actually absorbs the sauce which is really really nice.
Chicken. Succulent. Very smooth. The mushroom.
Mushroom is really good. Absorbs all the sauces beautifully.
And the carrots. Very soft. Very sweet. So ladies and gentlemen, this is how we cook our
chicken tofu pot. I hope you like our video. Do click like on our video and do subscribe to our
channel. Thank you for watching.
