Claypot Chicken With Fermented Beancurd

Mix ingredients (A) in a bowl. Keep aside.

Marinate chicken with TUMIX® Chicken Stock, light soy sauce and dark soy sauce. Let it marinate for 30 minutes.

Heat up oil in a claypot or wok. Stir fry ginger, garlic and dried chili until fragrant.

Add in marinated chicken, black fungus and spring onion, then stir-fry.

Then add in ingredients (A), stir-fry and cover with lid. Then simmer on medium-low heat for 20 minutes or until chicken fully-cooked.

Add in corn starch to thickens the sauce. Simmer until the sauce thickens to desired consistency.

Ready to serve.

Claypot Chicken Rice