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Chicken and Bean Curd in Hoisin Sauce : Chinese Recipe


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


  1. Season chicken with half the salt and pepper. Set aside.
  2. Season mushrooms with remaining salt and pepper and sugar. Set aside.
  3. 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.
  4. 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.

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