• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 2 rolls Japanese egg beancurd
  • 3 tbsp cornflour
  • ½ tsp pepper
  • 50g minced chicken fillet
  • 50g shelled prawns, diced
  • 3 dried Chinese mushrooms, soaked and diced
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tbsp Shao Hsing Hua Tiau wine (optional)
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 1 tsp chopped garlic
  • 70g braised canned peanuts
  • 1 tbsp chopped red chilli
  • 1 tbsp chopped spring onion and coriander
  • [Sauce ingredients]
  • 1 tbsp oyster sauce
  • ¼ tsp pepper
  • ½ tsp sugar
  • 1 tbsp Shao Hsing Hua Tiau wine (optional)
  • 125ml chicken stock
  • 1 tsp cornflour

Instructions

  1. Combine cornflour and pepper. Cut beancurd into thick slices and dust with the combined mixture. Deep-fry the beancurd pieces in hot oil until golden. Drain from oil and set aside.
  2. Marinate chicken, mushrooms and prawns with salt, sugar and wine, if using, for at least 20 minutes.
  3. Heat oil and sesame oil in a wok and fry chopped garlic until fragrant. Add marinated ingredients and stir-fry until fragrant. Add combined sauce ingredients, braised canned peanuts and pre-fried beancurd.
  4. Place a hot plate over high heat and add 1 tsp sesame oil. Pour the cooked ingredients onto the hot plate. Sprinkle in chilli, spring onion and coriander.

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