Dad's Easy Mapo Tofu Recipe, Cantonese style (麻婆豆腐鸡)!

Por Made With Lau · 20 min

Ingredientes

Modo de preparo

1. Slice the chicken diagonally, then mince it finely by gathering and chopping repeatedly.
2. Put the minced chicken in a bowl with cornstarch, oyster sauce and water. Massage it in by hand until the marinade is absorbed, then let it rest about 5 minutes.
3. Drain the soft tofu and cut it into cubes. Mince the garlic, chilies and green onion.
4. Mix cornstarch and water into a smooth slurry for thickening.
5. Heat the wok on the highest setting until hot. Add oil, garlic and chilies and stir for 20 to 30 seconds, until fragrant.
6. Add the chicken and let it sit 20 to 30 seconds, moving it without flipping. Add bean sauce and stir with the chicken for about 1 minute.
7. Add water, sugar, salt, oyster sauce and dark soy sauce, and stir for a few seconds.
8. Add the tofu, stir gently, cover and cook about 3 minutes, until the wok starts to boil.
9. Slowly pour in the cornstarch slurry while gently stirring, taking care not to break the tofu.
10. Add sesame oil and stir gently to combine. Serve by sliding the tofu into a bowl or plate without a spatula to keep it intact.

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