This is a Beijing recipe
Serves 2
Ingredients:
10 oz. chicken breast, without bones
½ cup chicken stock
1 tsp. rice wine
Pinch of MSG
1 sheet of dried beancurd
1 tsp. soy sauce
1 tsp. cornstarch mixed with 1 tsp. cold water
Oil for deep frying
Directions:
1. Cut the chicken into bite-sized pieces. Put them into a bowl with the stock, the rice wine and MSG. Steam for 40 minutes.
2. Deep fry the beancurd sheet over a moderate heat for about 30 seconds. Then crumble on to a plate and reserve.
3. Strain off the cooking juices and arrange the chicken on a serving plate. Put the cooking juices in a pan with the soy sauce, bring to the boil and thicken with the cornstarch paste.
4. Sprinkle the fragments of beancurd over the chicken. Pour on the sauce and serve.
