2 pieces big square bean curd (tau kua)- cut into chunky bite size
120 g minced chicken/pork meat (marinade with a bit for corn flour and salt)
1/2 red capsicum – sliced into strips
1 cup chives 9kucai)
3 cloves garlic – minced
1 tbsp baked green peas (Ayam brand)
1/2 carrot – sliced
1/ tbsp preserved black beans
1 tbsp oyster sauce
1 tsp mushroom granules
2 tbsp light soy sauce
1 tsp Knorr All-In-One seasoning powder
150 ml chicken stock/water
1 tsp sugar
Salt to taste (optional)
1) Coat the bean curd with corn flour and deep fried till golden, drain and set aside.
2) Heat oil in a wok and saute garlic and black beans till fragrant. Add chicken meat and saute till opaque. Add sauce ingredients and bring to a boil. Lower heat and add bean curd, carrot and simmer over low medium heat for 8 minutes. Add more water if want more gravy.
3) Add in chives, baked green peas and gently stir to mix thoroughly with the mixtures. Thicken with cornstarch.
4) Dish to serving plate and serve hot with rice or porridge.