Chicken & Soft Tofu Casserole (鸡粒豆腐煲)

thewoksoflife.com

Debster

subheading: FOR THE CHICKEN AND MARINADE:

8 ounces boneless skinless chicken thighs (diced into 1-inch/2.5cm bite-size pieces)

1 tablespoon water

1 teaspoon cornstarch

1 teaspoon vegetable oil (or other neutral flavored oil)

1 teaspoon oyster sauce

subheading: FOR THE REST OF THE DISH:

4 medium-size dried shiitake mushrooms (4 medium dried mushrooms is about 0.5 ounce or 15g)

2 cups hot water (to soak the mushrooms)

1 pound soft tofu (1 package)

1 tablespoon cornstarch (mixed into a slurry with 2 tablespoons/30ml water)

1 cup low-sodium chicken stock

½ teaspoon sugar

1 ½ tablespoons oyster sauce

1 tablespoon light soy sauce

½ teaspoon dark soy sauce

½ teaspoon sesame oil

3 tablespoons vegetable oil (or other neutral oil; divided)

2 slices ginger

2 scallions (sliced on a sharp diagonal into 2-inch/5cm lengths, white and green parts separated)

3 cloves garlic (sliced)

1 tablespoon Shaoxing wine

⅓ cup frozen peas

1 pinch salt (or to taste)

Directions at thewoksoflife.com

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