Braised Chicken with Beancurd Sticks

Braised Chicken with Beancurd Stick


2 chicken whole legs (chop into pieces)

100g beancurd sticks (break into pieces)

Adequate cooking oil

2 cups water


2 tbsp light soy sauce

1 tbsp cooking caramel

2 tbsp vegetarian oyster sauce

2 tbsp extra virgin sesame oil

¼ tsp ground white pepper


1 tsp corn starch mixed with ¼ cup water

Preparation Instructions:

  1. Marinate the chicken pieces with marinade ingredients. Set aside for 30 minutes.
  2. Heat up adequate cooking oil for deep-frying. Deep-fry the beancurd sticks in batches until they are blister all over. Remove and soak in the water to soften and remove excessive oil. Drain and set aside.
  3. Heat up a wok, add in marinated chicken pieces, sauté until no longer pink.
  4. Add in beancurd sticks and water. Bring to a boil. Covered and continue to simmer until the chicken fully cooked, beancurd sticks turn soft and the sauce reduced.
  5. Thicken the sauce with corn starch solution.
  6. Dish out and serve with steamed rice.


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