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.

Ingredients:

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

Method:

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