Braised Beancurd with Pumpkin Sauce 金瓜豆腐

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Instructions

 

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  First cut the Japanese egg beancurd into pieces. Cut each roll into 6 pieces.
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  Cut the fresh pumpkin (40g) into small cubes. Steamed the fresh pumpkin (100g) till cooked and mashed while it's still hot.
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  Mix the chicken meat with salt and egg white. Then add in the cornflour. Marinate for at least 30 minutes.
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  Cut the french beans into bite size and blanch briefly in hot water, cut fresh red chilli into thick slices and have ready 1 cup water.
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  Also have ready sugar, chicken stock granules and salt for seasoning.
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  Then heat up oil in wok and saute marinated chicken meat.
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  Remove the meat from wok, drain and set aside.
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  Then in the same wok, briefly fry the fresh pumpkin cubes.
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  Drain and set aside.
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  Heat up more oil and deep fry the egg beancurd in the hot oil till golden.
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  Remove the fried beancurd, drain and set aside.
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  Using a clean wok, heat up a tablespoon oil together with the mashed pumpkin puree.
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  Add in water.
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  Stir constantly with a ladle and bring to a boil.
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  Add in the fried chicken meat and pumpkin cubes.
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  Next add in the deep fried beancurd. Mix well
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  Then add in the seasoning.
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  Lastly add in the red chilli and blanched french beans. Bring it to a simmering boil. You can then stir in pork lard as desired (optional). And we're done!
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  Dish up and serve the golden braised beancurd hot.