Ingredients
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
Method
Egg tofu:
- Coat egg tofu with egg
- Pan fry till golden brown
- Set aside
Chicken and prawns mixture:
- Fry ginger till fragrant
- Fry garlic till fragrant and golden brown
- Add minced chicken and stir fry till meat separates
- Add 1 cup of hot water
- On another stove fire, heat up the pan that you will be serving
- Add prawns to the minced chicken
- Add mixed vegetables
- Bring to boil
- Add cornflour and water to thicken the gravy
- Discard ginger (if preferred)
In serving pan:
- Heat up the serving pan
- Add about ¼ cup of oil
- Heat up until there’s some smoke
- Using big fire, add eggs
- When the sides puff up, add cooked chicken & prawn mixture
- Add egg tofu
- Cover and switch off fire
- Let it simmer for 3mins
- Garnish with spring onions or chinese parsley
