Claypot Soya Bean Paneer
Ingredients
3 soft Beancurds, cut into six rectangular pieces each.
2 cloves Garlic,minced
1/2 cup boneless Chicken
Half Carrot (shredded)
2 young Corn(sliced thinl)
2-3 stalks Spring Onions (cut into 2cm lengths)
1 Red Chilli (sliced thinly)
Sauce ingredients:
1 1/2 cup chicken stock or water
a few drops Sesame Oil
1 tsp Oyster Sauce
1 tbsp sweet Plum Sauce (optional)
1/4 tsp Salt
1/2 tbsp Sugar
1 tbsp thick Soya Sauce
1 tsp Cornflour mix with 2 tbsp water
Oil for deep frying
Method:
- Heat a wok or kadhai, leave it for a few minutes until it's hot, add in
enough oil to fry the bean curd. Put the bean curd once the oil is
hot.Fry in low fire. Once the beancurd is slightly brown in all side, dish
out.
- Combine the sauce ingredients except the cornflour mixture together and
stir well.
- In a claypot , heat 2 tbsp of oil and saute the minced garlic, once the
the smell arise, add in chicken pieces and stir, add in carrot, young corn
and the sauce. Stir well.
- Leave it to simmer until the vegetables are cooked. Add in salt, sugar
and the cornflour mixture finally. You can pour the sauce over the
beancurd or mix the beancurd into the sauce. Close the lid.
- Garnish with
spring onions and sliced chilli before serving.
This dish is best eaten
when it is still hot.
