Sunday, October 13, 2013

Chicken Dices with Dried Beancurd

This is a lovely simple stir-fry dish, great with along a bowl of piping hot porridge! I usually use preserved turnip 菜脯 for making omelette, never thought it matches so well with fried beancurd :D I think it will taste even better with added some spiciness to it. As I wanted it to be more kids friendly, instead of adding in fresh chilli, I replaced it with some red capsicum.

  • 200gm chicken breast meat, diced
  • 200gm firm tofu, diced
  • 1 tbsp dried prawns, soaked and chopped
  • 1 tbsp preserved turnip, rinsed 
  • 1 tbsp minced garlic
  • 1/2 red capsicum, diced
  • 1 tsp plum sauce
  • 1/2 tsp salt
  • 1/2 tbsp sugar
  • 5 tbsp water

  1. In some oil in wok, pan fry tofu till golden brown. Dish up and set aside.
  2. With remaining oil in wok, sauté dried prawns, preserved turnip, garlic till fragrant.
  3. Add in diced chicken and capsicum and fry for 2 mins.
  4. Toss in fried tofu and seasoning and mix evenly for another 2 mins. Dish up.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cakeat this post.

1 comment:

Zoe said...

Hi Peng,

This nice and simple dish can make me happy too!


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