Braden Family Cookbook

Chuck Braden

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CHICKEN TOFU WITH WATERCRESS                          S. Choy 

Per 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

bunch watercress cut into 1 sections

1 block (12 oz. Firm tofu, cubed

salt and pepper to taste 




1 TBSP shoyu

small clove garlic, minced

tsp brown sugar

TBSP salad oil 




cup shoyu

1 TBSP mirin

2 cloves garlic, minced

TBSP ginger, minced

TSP salt

white pepper to taste

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.