Stir-fry Chicken with Fermented Beancurd

Ingredients:

• 250 g chicken thigh fillets (sliced and cut into 1 inch length)
• 4 dried Shitake mushrooms (soaked and sliced thinly)
• 1 tbsp of minced ginger
• 1 red chili-pepper (thinly sliced)
• 1 spring onion stalk (cut into 1 cm length)
• 1 tbsp of sesame oil
• 2 tbsp of cooking oil

Marinade:

• 1 cube of red fermented beancurd / 红腐乳 (mashed)
• 1 tsp light soy sauce
• 1 tsp Chinese red wine / 绍兴酒
• 1 tsp sugar
• a few dashes of white ground pepper

How to:

• marinate the chicken for at least 1 hour
• heat the cooking oil in a frying pan for 1 minute. Add in ginger and chili-pepper. Stir-fry until fragrant (~1 minute)
• add in the marinated chicken and mushrooms. Stir-fry till cooked (~5 minutes)
• add in sesame oil and spring onion. Stir twice and serve for 2