Sunday, June 4, 2017

Steamed Beancurd with Minced Chicken and Crispy Ginger

6pcs square soft white beancurd
1pc chicken breast boneless ( minced ) 
2 large garlic cloves ( finely chopped ) 
1 thumb size ginger ( Julienned ) 
few cilantro for garnishing

1tbsp osyter sauce
Chicken granules to taste
sugar, salt and peper to taste
1/2 cup water
1 tsp cornstarch for sauce thickening

* Heat wok, add 4 tbsp cooking oil, add in julienned ginger, deepfried until crispy, dish up, set aside and drain oil.
* Heat wok add in 2 tbsp cooking oil, in chopped garlic sauteed till aromatic add in chicken minced meat, mix well and seasoning, add cornstarch water and thicken sauce.  Off fire and set aside.
* Prepared water for steam, place 6 square soft beancurd on plate, steamed beancurd for 10minutes in high heat. Once it is cooked, removed from steamer.
* Pour thick sauce on top of hot beancurd and garnish with crispy ginger and cilantro, served hot with warm rice.

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