Chinese Cuisine

Silken Tofu with Creamy Century Egg Sauce

A delicious cold dish

This delectable dish is just a mouthful but is packed with a variety of flavours. My youngest who is not a fan of century egg even loves this dish too. The sweet, savoury and mildly citrusy sauce complements the taste of the century egg, drizzled onto the tofu and topped with tobiko, bits of century egg whites and spring onion. Just pop the dish whole in your mouth and savour it!

Ingredients

  • 300g Fortune’s silken tofu (sliced into 12 cubes)
  • 2 century eggs
  • 1.5 tbs Japanese sesame dressing with yuzu
  • 2 tbs hinode mirin
  • 1.5 tsp cooking wine
  • 1/4 tsp sugar

Topping

  • tobiko
  • chopped spring onion
  • bits of century egg white

Method

  • Open the tofu pack and drain the liquid. Set aside for 20 mins to drain further the liquid from the tofu. Pat dry with kitchen towel and slice
  • Slice the century egg and remove the yolk. slice the egg white into bits and set aside
  • Mix the yolk with the rest of the ingredients except the topping and tofu, blend until creamy
  • Scoop a little and drizzle on top of the tofu. Garnish with tobiko, bits of century egg white and spring onion
  • Serve cold

Note that I am using baking spoons to measure.

Sesame Oil Ginger Chicken

This is one of those dishes that are easy to prepare , with a few typical Chinese sauces that you have at home. This is also one of the dishes being prepared during confinement after pregnancy. The gravy is really good to go with your rice, so tasty that even my kids who are not a fan of ginger love this dish!

Ingredients

  • 40g thinly sliced ginger
  • 1kg mid joint wing chicken
  • 400g water
  • 2 tbs oyster sauce
  • 1 tbs light soy sauce (Jiang Qing)
  • 1.5 tbs dark soy sauce
  • 1.5 tsp sugar
  • 2 tbs sesame oil

Method

  • In a heated cast iron casserole, drizzle 2-3 tbs oil , stir fry 20g ginger til crispy at medium heat. Remove from the heat and set aside. This will be served as garnish. Regular wok is fine, but you would need to cook a little longer to soften the meat.
  • Add 2 tbs of sesame oil into the casserole, add the ginger, stir fry till fragrant.
  • Add in the wings, pan fry each sides of the wings until slightly brown.
  • Add in the water, followed by the rest of the ingredients. Give a light stir, turn down the heat and let it simmer, covered for 15 mins.
  • After 15 mins, flip the chicken . Cover and let it simmer further for about 10 mins. If your liquid is drying too fast and chicken are not tender yet, you can add some water. By now the liquid gravy has reduced and thickened. Top it with the fried ginger. Serve hot.

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