Stir-fried Chicken and Beancurd with Crispy Ginger Shreds Recipe | Easy Asian Cooking

Home-cooked Stir-fried Chicken and Beancurd with Crispy Ginger Shreds

With shreds of crispy gingery goodness spread on top of the dish, this reminiscent of postpartum meal I had two years ago. Resting beneath this mound of deep-fried ginger shreds is heap of tender chicken morsels mingled with deep-fried firm beancurd cubes. With crackly-crunchy deep-fried basil leaves and some sliced red chillies interspersed within, the dish is redolent of heady fragrance of basil and the right amount of piquancy in the sauce which is rounded up together with sweet and salty notes. Homey, dainty and absolutely scrumptious!

This easy to prepare dish is also served as a confinement meal. You can adapt it the way you fancy. Just add an extra amount of ginger for its wind-dispelling goodness, then you are good to go. Here's the how-to recipe for you to cook stir-fried chicken and beancurd with crispy ginger shreds at home.

Ingredients :
200g deboned chicken thighs, cubed

2 pieces firm beancurds / tofu (known as taukua in Hokkien dialect), cubed

140g ginger, shredded

2 sprigs basil leaves, stems discarded

2 red chillies, sliced diagonally

2 tbsp oil

1/2 tsp sesame oil

A pinch of salt

Oil for deep-frying

Chicken Marinade :

1/4 tsp salt

1/2 tsp chicken stock granules (optional)

1/2 tsp pepper

1 egg white

3 tbsp corn flour, for dusting

Seasoning (Sauce) :

1 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp fish sauce

3/4 tsp sugar (or to taste)

1 tsp pepper

1 tsp chicken stock granules (optional)

1 tsp minced bird's eye chillies

100 ml water

Thickening agent :

1 tsp potato flour mixed with 2 tbsp water

Method :

1. Marinate chicken with marinade for 15 minutes. Sprinkle a pinch of salt on the beancurd and set aside.

2. Heat oil in a deep skillet and deep-fry beancurd until golden. Dish up and drain on several pieces of absorbent kitchen paper towels. With the remaining oil, deep-fry half portion of ginger shreds until golden crispy. Then put in basil leaves and deep-fry for 10-20 seconds. Remove and drain off the excess oil using a fine steel sieve.

3. Reheat the oil and fry the chicken until lightly golden brown. Drain excess oil using an absorbent kitchen paper towels.

4. Then heat up 2 tbsp of oil and 1/2 tsp of sesame oil in a clean skillet. Add the remaining half of the ginger shreds and saute under low heat. Add in chillies, sauce mixture, pre-fried chicken and beancurd. Bring to a quick boil and then simmer for 1-2 minutes. Thicken with potato flour mixture. Dish up and garnish with pre-fried crispy basil leaves and ginger shreds.

Home-cooked Stir-fried Chicken and Beancurd with Crispy Ginger Shreds

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