Ingredients
Dòufu is
the Pinyin (authorized) spelling for 荳腐
or bean curd, which is still usually rendered by the
obsolete Wade-Giles
spelling tofu. I first made this dish on 13 November 2015, and I was surprised
by the balance of the ingredients. The recipe below shows the “next time” quantities.
| quantity |
|
ingredient |
|
step |
| 25 g |
|
dried shiitake mushrooms |
|
1 |
| 10 g |
|
dried oyster mushrooms |
|
1 |
|
|
| 20 g |
|
ginger |
|
2 |
| 20 g |
|
garlic |
|
2 |
|
|
oil |
|
2 |
|
|
| 300 g |
|
chicken breast, cut into 1.5 cm cubes |
|
3 |
|
|
| 100 g |
|
dòufu, cut into 1.5 to 2 cm cubes |
|
4 |
|
|
| 10 g |
|
cornflour |
|
5 |
| 400 g |
|
water |
|
5 |
| 100 g |
|
oyster sauce |
|
5 |
|
|
| 8 g |
|
sesame oil |
|
6 |
| 100 g |
|
spring onions, cut into 1.5 cm lengths |
|
6 |
|
|
Preparation
-
Place mushrooms in boiling water and leave to soak. When cool, cut into strips.
-
Finely chop ginger and fry in oil. Crush garlic into mixture and fry until warm.
-
Add chicken and fry until firm.
-
Add dòufu and fry until warm.
-
Add water, cornflour and oyster sauce. Bring to the boil, mixing well, then simmer
until cooked.
-
Add sesame oil and spring onions. Stir, then serve.
