Everyone Who Tried, Loved it! Braised Tofu w/ Chicken 豆腐鸡煲 Chicken Beancurd Pot Chinese Food Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and has a firmer texture.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

Marinate 330 grams of chicken breast cut into pieces with 2 tablespoons of light soy sauce, 1 teaspoon of sesame oil, 3 teaspoons of corn flour, and dashes of pepper. Mix well and set aside for at least 20 to 30 minutes.

Rehydrate dried mushrooms using 1 cup of water and keep the water aside. Mix the mushrooms with 1 teaspoon of sugar, 1 tablespoon of light soy sauce, and 1 teaspoon of sesame oil. Set aside.

Heat a clay pot and brown 400 grams of firm tofu cut into cubes on all sides. Remove from the pot after browning.

In the same pot, add remaining oil and fry 10 grams of chopped ginger, 4 cloves of chopped garlic, 1 whole chopped red onion, and 2 sliced red chilies until fragrant.

Add 30 grams of rehydrated dried shrimp to the pot and fry until aromatic.

Add 180 grams of thinly sliced carrots and the rehydrated mushrooms to the pot.

Pour in the reserved 1 cup of water from the dried shrimp and 1 cup of water from the mushrooms. Add 3 tablespoons of oyster sauce, 2 tablespoons of tartar sauce, and 1 teaspoon of sugar. Mix well and cover the pot.

After the sauce is boiling, add the marinated chicken and spread it out. Then add the browned tofu, ensuring it's submerged in the sauce. Adjust thickness with half a cup of water if needed. Cover and let it simmer for 20 minutes.

After 30 minutes, check the dish and taste it. Adjust seasoning if necessary.

To thicken the sauce, reduce heat to medium or medium-low and stir in a cornstarch slurry gently to avoid breaking the tofu.

Add Chinese cooking wine and garnish with spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens