Monday, 23 January 2012

Tau Pok, Bean Curd Stick and Chicken Stew


500g Chicken,
12pcs Tau Pok
2 Pc of Bean Curd Sheet, soften and cut into 4 cm lengthwise
3 Slices of ginger
2 Stalks spring onions, cut into 1” in length
4 Tbsp light soy sauce
2 Tsp Chinese cooking wine/ Shaoxin Hua Tiao Wine
A handful of glass noodles, soaked and drained
2 Cups water


1. Add tau pok into a pot of boiling water to soften around 30 mins. Squeeze out as much of water and oil possible from tau Pok.
2. Heat oil in a wok, sauté ginger and spring onions, add in chicken and cook till color changed.
3. Add seasonings and water, when the liquid boils, add in tau pok and beancurd stick, stir well and reduce heat to low and cook until liquid reduced and chicken is tender.
4. Add in glass noodles, mix well. 
5. Serve hot with rice.
6. Enjoy!

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