Ingredients:

• 3 packets – bean curds, cut into 6 pieces each
• 2 – Cloves garlic, minced
• 1/2 cup – boneless Chicken
• 1 – small Carrot shredded
• 2 – baby corn, thinly sliced
• 2-3 stalks Spring onions (cut into 2 cm lengths)
• 1 Red Chilli (sliced thinly)
• Sauce ingredients:
• 1.5 cups – Chicken stock or water
• A few drops sesame oil
• 1 tsp – Oyster sauce
• 1 tbsp – sweet Plum sauce (optional)
• 1/4 tsp – salt
• 1/2 tbsp – Sugar
• 1 tbsp – thick soya sauce
• 1 tsp – Corn flour mixed with 2 tbsp water
• Oil for deep frying

Method:

1. Heat a wok and fry the bean curd on low fire until lightly brown.
2. Combine the sauce ingredients, except the corn flour, and stir well.
3. In a clay pot, heat 2 tbsps of oil and saute the minced garlic. Then add the chicken pieces and stir.
4. Add in carrot, baby corn and the sauce. Stir well.
5. Leave it to simmer until the vegetables are cooked.
6. Finally, add in salt, sugar and the corn flour mixture. Pour the sauce over the bean curd.
7. Garnish with spring onions and sliced chilli before serving.

Recipe courtesy of Sify Bawarchi