Description
A savoury stir-fry of tofu, chicken liver, and oyster mushrooms cooked with aromatics and sauces for a hearty rice-pairing dish.
Ingredients
Units Scale
- 1 block firm tofu, cubed and deep-fried until golden
- 200 g chicken liver, cleaned and trimmed
- 150 g oyster mushrooms, torn into bite-sized pieces
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, julienned
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine (Shaoxing wine)
- 2 tbsp neutral oil, for sautéing
- 1 stalk spring onion, chopped (white and green parts separated)
- salt
- freshly ground black pepper
Instructions
- Deep-fry the tofu until crisp and golden. Drain on paper towels. Clean and trim the chicken livers, removing any sinew, then pat dry. Tear the oyster mushrooms and slice all aromatics.
- Heat 1 tbsp oil in a wok over medium-high heat. Sear the chicken liver for 2–3 minutes per side, browned outside, tender inside. Remove and set aside.
- Add the remaining oil to the same wok. Sauté shallots, garlic, ginger, and the white parts of the spring onion until fragrant and lightly caramelised.
- Toss in the oyster mushrooms and cook for about 2 minutes. Add the fried tofu and stir gently to keep the cubes intact.
- Return the chicken liver to the wok. Add oyster sauce, soy sauce, and Shaoxing wine. Stir to coat everything evenly. Simmer 2–3 minutes until the sauce slightly thickens. Adjust seasoning.
- Top with the green parts of the spring onion and serve hot with steamed rice.