Ingredients

• 3 - soft bean curd, cut into six rectangular pieces each
• 2 - cloves
• 1 tsp - garlic, minced
• 1/2 cup - boneless chicken
• 1/2 - carrot, shredded
• 2 - young corn, sliced thinly
• 2 to 3 stalks - spring onions, cut into 2cm length
• 1 - red chilli, sliced thinly
• Sauce ingredients:
• 1.5 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 - corn flour, mixed with 2 tbsp water
• For deep frying - oil

How to Make Soya Bean Paneer

• Heat a wok or kadhai, and leave it for a few minutes until it is hot. Add enough oil to fry the bean curd.
• Put in the bean curd once the oil is hot. Fry on low fire.
• Once the bean curd is slightly brown on all sides, dish out.
• Combine the sauce ingredients, except the corn flour mixture, and stir well.
• In a clay pot, heat 2 tbsp of oil and saute the minced garlic.
• Once the smell arises, 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 corn flour mixture finally.
• You can pour the sauce over the bean curd or mix the bean curd 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.