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Tuesday, August 13, 2019

CLAYPOT BRAISED CHICKEN WITH TOFU PUFFS

I loved this kind of a dish.  Great for One Dish Meal complete with rice and some fresh salad or sliced cucumbers.
A look at the seasoning, you may think it is too savoury with fermented red beancurd, light soy sauce and oyster sauce.  But it is not by adding just a bit of sugar.
The sauce is great to go with rice and the tofu puffs are tasty after absorbing some of it.  The chicken pieces are not over cooked and succulent.
Ingredients
[serves 2-3]
2 chicken thighs - deboned and cut into bite size pieces
[marinate with some pepper, salt and cornstarch]
1 green capsicum - seeded and cut into cubes
1 red capsicum or red chilli - seeded and cut
1-2 stalks spring onions - cut sections
a few slices ginger
3 pips garlic - sliced
6-8 pieces tofu puffs [can used fried tofu pieces]
some water
Seasoning [combined]
1 piece red fermented beancurd - mashed
2 tbsp light soy sauce
1 tbsp each oyster sauce and Hoisin sauce
1 tsp sugar
100 ml water or more to cover ingredients
  1. Marinate chicken as stated.  Pan fry chicken pieces until golden or about 70-80% cooked.  Removed.
  2. Place spring onions, garlic, ginger and tofu puffs in a claypot.  Arrange fried chicken pieces on top.
  3. Bring mixed seasoning sauce to boil, pour over chicken ingredients and add some extra water.
  4. Bring to boil, then cover to cook for 5-10 minutes.  Remove cover and add in capsicum and red chillies.  Cover to cook for another 5 minutes and sauce is reduced.  Stir to mix well, serve.

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