Monday, November 22, 2010

Tofu with Chicken and Mushroom

This is indeed a simple dish and delicious dish. Although I have to admit this dish is lack in points on 'appealing to the eyes' for who ever that have not taste it before.


  • 500g beancurd, cut to 2cm cubes
  • 200g chicken thigh fillet, slice 
  • 5 dried mushroom, soak, drain and diced, reserve the liquid
  • 1 1/2 tbsp cooking oil
  • 3 cloves garlic, chopped
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • salt and pepper to taste
  • 1 tbsp chinese cooking wine
  • 3/4 cup water or liquid reserve from soaking mushroom
  • Thickener: 1 tsp water mix with 1 1/2 tsp of cornflour, give a good stir before adding
  • 1 stalk spring onion, slice to 0.5cm

    1. Heat oil in a wok or pan at medium high heat, add in garlic and stir fry till fragrant and lightly brown. Add in sliced chicken and mushroom, stir fry until the chicken turns colour.
    2. Then, add in beancurd, soy sauce, oyster sauce, salt and pepper. Give it a quick stir, pour in cooking wine, stir and add in water or liquid from soaking mushroom. Cover the wok or pan and let it simmer for 5 - 7 minutes.
    3. Remove lid, give another quick stir, add in thickener and bring it to boil. Add in spring onion and mix well just before serving.

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