Greg's chicken and dòufu stir-fry
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Dòufu is the Pinyin (authorized) spelling for 荳腐 or bean curd, which is still usually rendered by the obsolete Wade-Giles spelling tofu. I first made this dish on 13 November 2015, and I was surprised by the balance of the ingredients. The recipe below shows the “next time” quantities.

quantity       ingredient       step
25 g       dried shiitake mushrooms       1
10 g       dried oyster mushrooms       1
20 g       ginger       2
20 g       garlic       2
      oil       2
300 g       chicken breast, cut into 1.5 cm cubes       3
100 g       dòufu, cut into 1.5 to 2 cm cubes       4
10 g       cornflour       5
400 g       water       5
100 g       oyster sauce       5
8 g       sesame oil       6
100 g       spring onions, cut into 1.5 cm lengths       6


  1. Place mushrooms in boiling water and leave to soak. When cool, cut into strips.
  2. Finely chop ginger and fry in oil. Crush garlic into mixture and fry until warm.
  3. Add chicken and fry until firm.
  4. Add dòufu and fry until warm.
  5. Add water, cornflour and oyster sauce. Bring to the boil, mixing well, then simmer until cooked.
  6. Add sesame oil and spring onions. Stir, then serve.

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