- Lightly sprinkle some cornflour over the beancurd cubes and deep-fry until golden brown. Dish out and put aside.
- Heat oil and sesame oil in a wok and fry ginger until fragrant. Add chicken, chicken feet and mushrooms. Stir-fry for a minute. Add combined sauce ingredients and bring to the boil.
- Put in garlic, dried chillies, star anise, cinnamon stick, peppercorns and cloves. Cover and simmer over low heat for 30 minutes.
- Add beancurd and let it simmer for a further 8-10 minutes. Dish out and serve hot.
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