Ingredients: Soft toufu (1 large pack), straw mushroom (1 can), Szechuan pickle (little amount), chicken (0.5 breast, diced and coated with white pepper and corn flour), salted fish (diced), shallot (5 shoots), garlic (minced), soy sauce, chicken stock, brown sugar (1 tablespoon), peanut oil (3 tablespoons), sesame oil (few drops for the aroma), corn flour (to thicken sauce).
Steps:
(1) Heat 2 tablespoons oil, fry minced garlic and shallot. Add salted fish, then pickles. Push to one side of the wok.
(2) Add another 1 tablespoon oil, add the chicken.
(3) Mix everything together. Add in the mushroom. Add in the flavorings and stock. Add in the corn-flour-water mix to thicken the sauce.
(4) Cube the toufu, add in. Stir. Add few drops of sesame oil.
(5) Garnish with shallots. Serve.
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