Braised Chicken with Bean Curd Stick



1kg chicken pieces (cleaned)

½ tsp Sichuan peppercorn

3 slices old ginger

3 cloves garlic (peeled and sliced)

1 tbsp hot bean paste

1 stalk x 100g leek (trimmed and sliced diagonally, separate the white and green part)

1 carrot (peeled and cut into wedges)

100g bean curd stick (soaked until soften, sectioned)

500ml water

2 tbsp cooking oil


2 tbsp Chinese cooking wine

¼ tsp ground white pepper

1 tbsp sugar

1 tsp salt


1 tbsp corn starch mixed with 2 tbsp water

Preparation Instructions:

  1. Add 1000ml of water together with ½ tsp of Sichuan peppercorn. Bring to a boil.
  2. Scald the chicken pieces, remove, rinse with cold water and drained.
  3. Heat up 2 tbsp of cooking oil in a wok, saute the sliced old ginger, garlic and white part of leek until fragrant.
  4. Add in hot bean paste, saute until fragrant.
  5. Add in chicken pieces, saute until lightly brown.
  6. Add in carrot, 500ml of water and seasonings. Bring to a boil.
  7. Switch to low heat, covered and continue to simmer for 30 minutes.
  8. Add in bean curd stick, stir to combine, covered and continue to simmer for another 20 minutes.
  9. Thicken the sauce with corn starch solution.
  10. Add in green part of leek, stir to combine.
  11. Dish out to a claypot to keep warm and serve.



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