Tofu Pok and Chicken Stew
This dish look very delicious at Sonia's blog but my photo turned out so dull all because of a heavy downpour. I deliberately cooked this earlier hoping to get better lighting .... sigh ... heaven made spot of me...
Dull photo aside but this is a nice dish to go with hot rice.
Tofu Pok and Chicken Stew(recipe source: adapted from A Daily Obsession)
500g chicken, cut into bite size
20pcs tofu Pok
3 slices of young ginger
2 stalks spring onions, cut into 1” in length
3-4tbsp light soy sauce
2tsp Chinese cooking wine/ Shaoxin Hua Tiao Wine
1-2tsp rock sugar
A handful of glass noodles, soaked and drained
2-3 cups water/stock ( i just add enough water to cover the chicken)
Salt to taste
1. Add tofu Pok into a pot of boiling water, switch off flame and cover to soak for 10mins. Drain and rinse with tap water. Squeeze out as much of water and oil possible from tofu Pok.
2. Heat oil in a wok, sauté ginger and spring onions, add in chicken and cook till color changed.
3. Add seasonings and water, when the liquid boils, add in tofu Pok, stir well and reduce heat to low and cook until liquid reduced and chicken is tender.
4. Add in glass noodles, mix well. Taste and season with salt or more sugar if necessary.
5. Serve hot with rice.