Recipe for : Egg Tofu with Chicken & Salted Fish
3 packets of Bentong Tauhu Fish Egg
50g danau salted fish, cut into dices
1 cup oil for deep-frying
½ tbsp chopped garlic
6 slices ginger
100g chicken meat, cut into cubes
1 tbsp oyster sauce
1 tbsp light soy sauce
Dash of pepper
½ cup water
1 tsp cornstarch, mixed with 1 tbsp water
1 tbsp chopped spring onion
Heat up oil for deep-frying, deep-fry tofu until golden brown. Dish and drain.
Deep-fry salted fish until golden brown and crispy. Dish and drain.
Leave 1 tbsp oil in wok, saute chopped garlic and sliced ginger until aromatic. Add chicken and stir-fry until fragrant.
Add in tofu, salted fish, seasoning and cook for 5 minutes.
Lastly thicken with cornstarch water and sprinkle spring onion on top. Dish up and serve.