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–+ servings

Chicken stew with Red fermented bean curd

Prep Time20 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main
Cuisine: Fusion
Servings: 4 people

Ingredients
 

  • 450 g chicken fillet
  • 15 pcs tofu puff (cut in half)
  • 60 g onion (peeled, cut into pieces)
  • 30 g water chestnuts (peeled, and mashed, optional)
  • 2 pcs slices of ginger
  • 1 pcs shallot (peeled, cut into pieces)
  • 2 pcs corinader (diced)
  • 3 pcs garlic
  • 2 pcs green onion (sectioned)
  • 300 ml chicken broth
  • 1 tsp fish sauce

Chicken seasoning

  • ½ tsp sea salt
  • ½ tsp sugar
  • ¼ tsp garlic powder
  • 1 tsp oil
  • 1 tsp water
  • 2 tsp cornstarch

Sauce mixture

  • 1 tbsp Chu Hou sauce
  • 2 tsp sugar
  • 30 g Red fermented bean curd
  • 2 tsp Shaoxing wine
  • 1 tsp sesame oil
  • 2 tsp shacha sauce
  • 2 tsp Hoisin sauce

Starch mixture

  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp sesame oil

Instructions

  • Marinade the chicken with seasoning for 10 mins
  • Add about 2 tsp of oil in the clay pot. Heat it with medium high heat. Add in ginger slices, shallots, and green onion (light green part) with 1/4 tsp of salt. Stir-fry until the onion is soft
  • Add in water chestnut, diced coriander and the sauce mixture. Stir-fry for 30 mins to 1 min. Add in the chicken broth and bring it to boil.
  • Add in the tofu puff. Top with the chicken (don't loosen it). Turn the heat to low. Cover the pot with a lid. Simmer for 10 mins
  • Loosen the chicken. Add in the fish sauce to taste. Add in the starch mixture to thicken the sauce. Garnish with green onion and coriander leaves. Enjoy

Notes

Tips
It is recommended to pre-mix the sauce mixture before stir frying it.