Chicken Soft Tofu Casserole
Ingredients:
Chicken:
- 1/2 lb chicken thighs
- 1 tsp cornstarch
- 1 tsp vegetable oil
- 1 tsp oyster sauce
- t tbsp water
Sauce:
- 4 shiitake mushrooms
- 1 lb soft tofu
- 1 tbsp cornstarch
- 1 C chicken stock
- 1/2 tsp sugar
- 1 1/2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sesame oil
- 2 slices ginger
- 2 scallions
- 3 cloves garlic
- 1 tbsp shaoxing wine
- 1/3 C frozen peas
Chop the chicken into bite-sized pieces, then mix with the remaining chicken ingredients. If using dried mushrooms, rehydrate and drain them, then slice thinly. Cut the tofu into 3/4" cubes and set on a plate. Mix the stock, sugar, oyster sauce, soy sauces, and sesame oil in a bowl. Chop the scallions, separating white and green parts, and mince the garlic. Mix the cornstarch with water to make a slurry.
Fry the chicken at medium high until opaque, then set aside.
Heat 2 tbsp of oil with the ginger and white parts of the scallion at medium for 30 seconds, then add the garlic and fry for another 30 seconds. Add the wine, stir, and add the mushrooms and cook for another minute.
Add the bowl of sauce, heat to a simmer, then add the slurry and stir until thickened. Fold in the tofu and chicken, then sprinkle with the green parts of the scallions across the top, cover, and simmer for 8 minutes over medium heat. Add the frozen peas and check for salt. Serve over rice.
Mix the coating, then dredge the chicken pieces and shallow fry in batches until crispy and fully cooked.
Zest the lemons, then juice one and a half of them; slice the remaining half thinly and cut into wedges. Make a cornstarch slurry. Mix everything but the slurry, then simmer over medium-high heat while doing a second fry on the chicken. Stir in the slurry, let the sauce thicken, then fold in the chicken.
From [Woks of Life]
