• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
Favorite

Recipe Ingredient

  • 1 large round piece of soft beancurd, lightly rinsed
  • 150g fish fillet (garoupa, seabass), sliced
  • 70g chicken fillet, minced
  • 2 dried Chinese mushrooms, soaked and shredded
  • 1 tbsp finely shredded ginger
  • 1 tbsp chopped spring onion
  • 1 tbsp chopped red chilli
  • 2 tbsp oil
  • ½ tsp sesame oil
  • Seasoning (A)
  • Pinch of salt and a dash of pepper
  • ½ tsp sesame oil
  • ½ tsp shallot oil
  • ½ tsp Shao Hsing wine (optional)
  • Seasoning (B)
  • ¼ tsp pepper
  • ¼ tsp sugar
  • ¼ tsp light soy sauce
  • ½ tsp corn flour
  • Sauce (combined)
  • 1 tsp oyster sauce
  • 1 tsp light soy sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp chicken stock granules
  • ½ tsp sugar or to taste
  • ½ cup water

Instructions

  1. Lightly marinate bean curd with seasoning (A) in a heatproof dish. Marinate chicken and mushrooms with seasoning (B).
  2. Heat oil and sesame oil in a wok. Fry ginger, mushrooms and chicken for about a minute. Add sauce ingredients and bring to the boil. Arrange fish slices over the bean curd and pour chicken and mushroom mixture around the sides of the bean curd.
  3. Place the bean curd in a steamer over rapidly boiling water. Steam for 12-15 minutes. Sprinkle chopped spring onion and chilli over and serve hot.

You may also like

Leave a Reply

Your email address will not be published.