October 22, 2008

Chicken Fricassee

Stew Herbal Chicken

Herbal chicken with wolfberries & tong kwai

Stew bean curd & vegetables

Stew Bean Curd With Vegetables Ingredients

2 pcs Japanese Tau Foo

50g chicken meat (sliced)

30g carrot (sliced)

4 nos black mushroom (soaked)

4 nos young corn shoot (cut halves)

2 bush spring onions (cut 4cm length)

6 slices ginger

1 tbsp chopped garlic

10g snow peas

200ml chicken stock

2 tbsp oil

For seasoning:

1/2 tsp salt

1 tsp sugar

1 tsp Chinese wine

1 tbsp oyster sauce

1 tsp soy sauce

1 tsp sesame seed oil

A dash of dark soy sauce (for coloring)

A dash of pepper

1 tbsp cornflour mixed with water


1. Heat work with enough oil. Pan fry Tao Foo till golden brown. Dish up and set aside.

2. In the same wok, saute garlic till brown. Add in chicken stock, all of the ingredients, seasoning and Tao Foo.

3. Simmer for about 5 minutes or till cooked.

4. Thicken with cornflour mixture.

5. Garnish with spring onions and serve hot.


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