1 chicken thigh, skinned and cut into 2cm pieces
1/2 teaspoon salt
1/2 teaspoon ground white pepper
4 dried Chinese mushrooms, soaked to soften and halved
1/4 teaspoon sugar
2 tablespoons cooking oil
3 cloves garlic, peeled and minced
4 thick slices ginger, peeled
3 pieces firm bean curd, diced into 1.5cm cubes
1 green capsicum,diced
1 red chili, seeded and diced
1 teaspoon cornflour,mixed with 1tablespoon water
125ml chicken stock
1 tablespoon Hoisin sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
1/2 teaspoon sugar
- Season chicken with half the salt and pepper. Set aside.
- Season mushrooms with remaining salt and pepper and sugar. Set aside.
- Heat oil in a wok and lightly brown garlic and ginger. Add chicken and cook for 1 minute. Add mushrooms and stir-fry until fragrant. Add bean curd and toss gently.
- Add capsicum and chili and mix well. Combine sauce ingredients and add to wok. Bring to the boil and thicken with cornflour mixture. Serve hot.