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Braden Family Cookbook Chuck Braden
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CHICKEN TOFU WITH WATERCRESS S. ChoyPer two persons you will need:
About 6 ounces of chicken (thigh or breast) boned, skinned, cut into 1” chunks 1 TBSP salad oil 1 medium onion sliced into half moons ½ bunch watercress cut into 1” sections 1 block (12 oz. Firm tofu, cubed salt and pepper to taste
Marinade:
1 TBSP shoyu small clove garlic, minced ¼ tsp brown sugar ½ TBSP salad oil
Sauce:
¼ cup shoyu 1 TBSP mirin 2 cloves garlic, minced ½ TBSP ginger, minced ¼ TSP salt white pepper to taste ¾ TSP brown sugar Marinate chicken for 30 minutes. In a wok or big fry pan, cook chicken in oil until semi brown. Add sauce ingredients and bring to a boil, add onions and watercress and continue cooking for about 3 minutes. Add tofu, reduce heat and simmer for 3 minutes. Adjust seasonings with salt and pepper. Serve with hot white rice.
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