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This is a recipe that I last ate on April 2025. I have decided that it needs such a complete overhaul that it no longer would have any identity. If I were to overhaul it, it would need much less oyster sauce and sauce in general. Soya sauce would be good. But what's left then?
Dòufu is the Pinyin (authorized) spelling for 荳腐 or bean curd, which is still usually rendered by the obsolete Wade-Giles spelling tofu. I first made this dish on 13 November 2015, and I was surprised by the balance of the ingredients. The recipe below shows the “next time” quantities.
quantity | ingredient | step | ||
25 g | dried shiitake mushrooms | 1 | ||
10 g | dried oyster mushrooms | 1 | ||
20 g | ginger | 2 | ||
20 g | garlic | 2 | ||
oil | 2 | |||
300 g | chicken breast, cut into 1.5 cm cubes | 3 | ||
100 g | dòufu, cut into 1.5 to 2 cm cubes | 4 | ||
10 g | cornflour | 5 | ||
400 g | water | 5 | ||
100 g | oyster sauce | 5 | ||
8 g | sesame oil | 6 | ||
100 g | spring onions, cut into 1.5 cm lengths | 6 | ||
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