Pairs well with Mapo Tofu with Chicken
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Mapo Tofu with Chicken
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A traditional Sichuan dish adapted by Daddy Lau to use chicken instead of the usual pork, featuring a spicy and aromatic sauce with tofu.
00:20:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- minced chicken - watch the video to see
- cornstarch - watch the video to see (for marinating and slurry)
- oyster sauce - watch the video to see (for marinating and sauce)
- water - watch the video to see (for marinating, sauce, and slurry)
- tofu - watch the video to see (chopped)
- garlic - watch the video to see (chopped)
- green onion - watch the video to see (chopped)
- chili peppers - watch the video to see (chopped)
- cooking oil - watch the video to see
- bean sauce - watch the video to see
- sugar - watch the video to see
- salt - watch the video to see
- dark soy sauce - watch the video to see
- sesame oil - watch the video to see (for drizzling)
Instructions
- Marinate the Chicken: Marinate the minced chicken with cornstarch, oyster sauce, and water.
- Prepare Ingredients: Chop the tofu, garlic, green onion, and chili peppers.
- Stir Fry Garlic and Chilies: Heat the wok with some oil and stir fry the garlic and chilies until you start to smell a nice aroma.
- Cook the Chicken: Add the chicken to the wok and let it cook for 20 to 30 seconds, pushing the pieces around with a spatula.
- Add Bean Sauce: Add bean sauce to the wok and stir fry with the chicken for a minute.
- Add Remaining Ingredients: Add sugar, salt, oyster sauce, dark soy sauce, and water to the wok.
- Add Tofu and Boil: Transfer the chopped tofu into the wok and bring everything to a boil.
- Final Touches: Gently pour in the cornstarch slurry and drizzle with a little sesame oil.
- Plating: Follow Daddy Lau's final tip for plating.
