Wednesday, January 21, 2009

Stir-fried Chicken with Dried Beancurd Sheet

This dish was created because I didn't have much time to soften the dried beancurd sticks. So, instead of beancurd sticks, I used the dried beancurd sheet. As you can see, it is doable as well. The stir-fry beancurd sheet actually gave a more chewy texture. Not bad at all, give it a try if you have limited time to cook up a dish.

I like the sauce I created with this dish so I had to pen it down quick before I forget. I whipped up new recipe all the times and if I didn't write it down I would forget. So, normally for a sauce that I liked, I will pen it down and post it on my blog for my future reference.


1 boneless, skinless chicken breast, sliced and marinated in Japanese rice wine, salt, garlic powder, sesame oil and cornstarch.

1 piece of dried beancurd sheet (dried bran sheet, from packet), break apart and soften in hot water.

Oyster sauce (about 2 Tbsp.)

Dark sweet soy sauce (about 1 tsp.)

Chin Kiang black vinegar (about 1 Tbsp.)

1/2 cup of water


1. In a heated wok, add in some canola oil. Add in chicken and stir-fry until no longer pink.

2. Add in soften beancurd sheet pieces and stir-fry for awhile. Add in water and all the sauces. Let it simmer for a little while and serve hot.

Here's my:
Braised chicken with dried bean curd sticks
Golden prosperity soup


Retno Prihadana said...

Simple and easy to make, bookmark!

My Asian Kitchen said...

look so yummy! I like this dish without vineger!!lol! I still have the black vinegar leftover from my confinement!! let's see..Mishu is 4 year old,so is the vinegar!!

Baking Fiend said...

oh. i love this... but usually it's paired with chicken feet (which both my kids love)!

Bits said...

Simple yet delicious!

cocoa said...

hi ching, no cny baking this year? want to wish you and your family has a wonderful Ox year!

SIG said...

I love anything braised :)

Anonymous said...


Just drop by to wish you a Happy and Prosperous Chinese New Year.

Thank you for your recipes & advise.


Jackie said...

Yum Yum - goes well with rice and porridge.

Our favourite is with porridge, i will make it as an One-Dish meal by adding fish cakes, braised eggs, tau bok or tau wa and sometimes with pig's inlet part or chicken feet.

The broth tastes even better for a day or two (w/o the tau wa in it.

noobcook said...

very creative, sometimes the greatest idea is when we improvise :D

Anonymous said...

Hi Gong Xi Fatt Chai to you and your family.

Little Corner of Mine said...

Retno :)

Beachlover, the confinement black vinegar is different right? It's the sweet type.

Wow BF, your kids like chicken feet!

Yes bits of life.

Cocoa, coming up! Happy Ox year to you too!

Me too Sig.

Happy Ox year to you too Mixue!

Oh Jackie, I would love it with tau kwa too!

Thanks noobcook.

Happy CNY to you & family too, suesue!

Indonesia Eats said...

yummy and yummy. should follow what Retno said

My cooking journal said...

i've tried making this already, was really niceeeee....

Little Corner of Mine said...

Thanks Indo-eats, make sure you try it too.

Glad you liked it Angie and thanks for the feedback. :)