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Chinese Recipe : Chicken and Dried Beancurd
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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.
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General Tsao's Chicken recipe , Kung Pao Chicken recipe , Lemon Chicken recipe , Cashew Chicken recipe , Stir Fried Hazelnut Chicken, Empress Chicken Wing, Drunken Chicken, Salted Chicken, Chicken Chop Suey, Mongolian Chicken, Chicken Thighs in Tangy Sauce, Sweet and Sour Chicken, Walnut Chicken, Sesame Chicken Wing, Moo Goo Gai Pan, Peking Duck recipe, Steamed Chicken Wrapped in Lotus Leaves
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