March 19, 2013

Hot Pan Egg Tofu with Chicken and Prawns

Serve 6-8 person as part of a meal


1 boneless chicken leg, minced and marinate with 1 tsp Knorr Hao Chi seasoning, 2 tbsp soya sauce, 1 tsp sesame oil, 1 tsp chinese wine, 2 tbsp cornflour and 1/4 tsp salt & pepper to taste

8 pieces of prawns, deshell, devein, dice and marinate with 1/4 tsp sesame oil, 1 tsp cornflour and abit of salt

A handful of mixed vegetable

1 egg tofu, cut into 1 cm thickness, coat with 1 beaten egg

3 cloves of garlic, minced

2 slices of young ginger

2 tbsp cornflour mixed with 6 tbsp water

3 eggs, beaten till frothy with mixture of ¼ tsp of vinegar, 1 tsp fish sauce, 1 tbsp water & 1 tbsp cornflour

Spring onion or chinese parsley for garnish

Egg tofu:

  1. Coat egg tofu with egg
  2. Pan fry till golden brown
  3. Set aside

Chicken and prawns mixture:

  1. Fry ginger till fragrant
  2. Fry garlic till fragrant and golden brown
  3. Add minced chicken and stir fry till meat separates
  4. Add 1 cup of hot water
  5. On another stove fire, heat up the pan that you will be serving
  6. Add prawns to the minced chicken
  7. Add mixed vegetables
  8. Bring to boil
  9. Add cornflour and water to thicken the gravy
  10. Discard ginger (if preferred)

In serving pan:

  1. Heat up the serving pan
  2. Add about ¼ cup of oil
  3. Heat up until there’s some smoke
  4. Using big fire, add eggs
  5. When the sides puff up, add cooked chicken & prawn mixture
  6. Add egg tofu
  7. Cover and switch off fire
  8. Let it simmer for 3mins
  9. Garnish with spring onions or chinese parsley