Braised Chicken and Beancurd in Fragrant Sauce

Original Recipe by Amy Beh

½ a chicken, chopped into bite-sized pieces

4 pre-fried chicken feet, claws cut off and chopped in two

6 dried Chinese mushrooms, soaked

2 pieces soft beancurd, cubed

1 whole pod garlic with skin on

5 slices ginger

5 dried chillies, soaked

1 star anise

4 cm cinnamon stick

5 cloves

1 tbsp white peppercorns

1 tsp oil

1 tsp sesame oil

Sauce ingredients

700ml fresh chicken stock

2 tbsp oyster sauce

3 tbsp fragrant braising sauce

1 tbsp rock sugar

1 tsp salt

¼ tsp pepper

Lightly sprinkle some cornflour over the beancurd cubes and deep-fry until golden brown. Dish out and put aside.

Heat oil and sesame oil in a wok and fry ginger until fragrant. Add chicken, chicken feet and mushrooms. Stir-fry for a minute. Add combined sauce ingredients and bring to the boil.

Put in garlic, dried chillies, star anise, cinnamon stick, peppercorns and cloves. Cover and simmer over low heat for 30 minutes.

Add beancurd and let it simmer for a further 8-10 minutes. Dish out and serve hot.