Clay pot Soya Bean Paneer

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 3 packets - bean curds, cut into 6 pieces each
  • 2 - cloves garlic, minced
  • 1/2 cup - boneless chicken
  • 1 - small carrot shredded
  • 2 - baby corn, thinly sliced
  • 2-3 stalks spring onions (cut into 2 cm lengths)
  • 1 red chilli (sliced thinly)
  • Sauce ingredients:
  • 1.5 cups - 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
  • Oil for deep frying

How to Make Clay pot Soya Bean Paneer

  • Heat a wok and fry the bean curd on low fire until lightly brown.
  • Combine the sauce ingredients, except the corn flour, and stir well.
  • In a clay pot, heat 2 tbsps of oil and saute the minced garlic. Then add the chicken pieces and stir.
  • Add in carrot, baby corn and the sauce. Stir well.
  • Leave it to simmer until the vegetables are cooked.
  • Finally, add in salt, sugar and the corn flour mixture. Pour the sauce over the bean curd.
  • Garnish with spring onions and sliced chilli before serving.

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