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Steamed Bean Curd with Chicken, Salted and Century Eggs Recipe

Steamed Bean Curd with Chicken, Salted and Century Eggs Recipe

Steamed Bean Curd with Chicken, Salted and Century Eggs Recipe

Ingredients :

    • Silken soft bean curd (taufu) – 600 g
    • Salt – a pinch
    • Shallot oil – 2 tsp
    • Salted egg – 1, boiled, white discarded and yolk chopped
    • Cooking oil – 1 Tbsp
    • Garlic – 2 cloves, peeled and fi nely minced
    • Canned pickled cabbage – 50 g, drained and cut into 1-cm pieces
    • Minced chicken – 120 g, seasoned with a pinch each of salt and ground white pepper
    • Century egg – 1, shelled, yolk discarded and translucent portion diced
    • Potato fl our – 2 tsp, mixed with 2 Tbsp water

Sauce

    • Fresh chicken stock – 250 ml
    • Light soy sauce – 2 tsp
    • Oyster sauce – 1 tsp
    • Sugar – 1/2 tsp
    • Salt – 1/2 tsp
    • Sesame oil – 1/2 tsp

Method :

    1. Carefully place bean curd on a heatproof (fl ameproof) dish. Season with salt andshallot oil.
    2. Sprinkle salted egg yolk over bean curd. Steam over rapidly boiling water for 10 minutes.
    3. Meanwhile, heat cooking oil in wok and lightly brown garlic. Add pickled vegetables and cook for 30 seconds. Add seasoned minced chicken and stir-fry until chicken changes colour.
    4. Pour in sauce ingredients and bring to a quick boil. Add century egg then thicken with potato fl our mixture.
    5. Carefully remove bean curd from steamer and drain off excess water. Pour thickened sauce over bean curd. Serve hot.

Preparation time : 20 minutes
Cooking time : 15 minutes
Serves 4