Wineshark Cooking Class - Stewed Chicken with Tofu 燉煮雞肉豆腐

Ingredients (for 4):

• Chicken steak - 350 g
• Tofu - 300 g
• Oil - 1 tbsp
• Sake - 1 tbsp
• Soy sauce - 1.5 tbsp
• Salt - 1 pinch
• Water - 1.5 cup
• Kombu - 1 piece (5 cm)
• Tapioca starch - 2 tsp
• Spring onion - 1 sprig
• Black pepper finely - 1 tsp

Procedures:

1. Soak the kombu in water, then add sake, soy sauce and salt. 

2. Cut the chicken steak into bite size pieces.

3. Cut the spring onion into small pieces.

4. Wipe dry the tofu with kitchen paper, then crush gently.

5. Heat the wok with oil, then put the chicken in to pan-fry.

6. When there is some charred marks, add in the sauce mix.

7. Cook for 5 minutes, then remove the kombu and add the tapioca starch mixed with some water to thicken the sauce.

8. Add the crushed tofu and cook for a brief while to heat up the tofu.

9. Serve with the spring onion and sprinkle with black pepper finely to season.