Ingredients:

• 3 – soft bean curd, cut into six rectangular pieces each
• 2 – Cloves
• 1 tsp – garlic, minced
• 1/2 cup – boneless Chicken
• 1/2 – carrot, shredded
• 2 – young corn, sliced thinly
• 2 to 3 stalks – spring onions, cut into 2cm length
• 1 – red chilli, sliced thinly
• Sauce ingredients:
• 1.5 cup – 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
• For deep frying – oil

Method:

1. Heat a wok or kadhai, and leave it for a few minutes until it is hot. Add enough oil to fry the bean curd.
2. Put in the bean curd once the oil is hot. Fry on low fire.
3. Once the bean curd is slightly brown on all sides, dish out.
4. Combine the sauce ingredients, except the corn flour mixture, and stir well.
5. In a clay pot, heat 2 tbsp of oil and saute the minced garlic.
6. Once the smell arises, add in chicken pieces and stir.
7. Add in carrot, young corn, and the sauce. Stir well.
8. Leave it to simmer until the vegetables are cooked.
9. Add in salt, sugar, and the corn flour mixture finally.
10. You can pour the sauce over the bean curd or mix the bean curd into the sauce. Close the lid.
11. Garnish with spring onions and sliced chilli before serving.
12. This dish is best eaten when it is still hot.

Recipe courtesy of Sudha Mohan