The BEST Mapo Tofu With Chicken recipe ever!
Different from the traditional Mapo Tofu, the new flavor with tender chicken is very attractive and so delicious!
Mapo Tofu is a staple of Chinese cuisine, a perfect exemplar of the rich, bold, and spicy flavors of Sichuan.
Mapo Tofu With Chicken
The Story of Mapo Tofu In 1862, the owners of the Chen Xingsheng Eating House 陈兴盛饭铺, a small mom-and-pop shop, started experimenting with their mouth-watering tofu and pork dish.
Little did the Chen family know, that they would soon make a name for themselves and quickly become one of Chengdu’s most popular restaurants.
I have made traditional Mapo Tofu on my site, you can refer to "MAPO TOFU ".
TRADITIONAL MAPO TOFU
On Meats
Traditionally, Sichuan dishes include pork, as it was an abundant source of meat.
In this recipe, we use chicken, but you can really use any type of meat-shrimp, beef, pork, chicken, etc.
Or, no meat at all!
Some of these ingredients are hard to find in a typical grocery store.If you don’t live near an Asian market, most of what my dad uses can be found on Amazon.
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Different from the traditional Mapo Tofu, the new flavor with mixing chicken is very attractive and so delicious!
Ingredients
- Main Ingredients
500g tofu (any level of firmness is fine)
100g chicken
Chicken Marinade
1 tbsp cornstarch
1 tbsp oyster sauce
2 tbsp water
- During Cooking
1 tbsp bean sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
2 chili peppers (chili sauce also works as a substitute)
2 garlic cloves
1 green onion (for garnish)
250 mL water
1 tbsp oil
1/2 tsp salt
- Texture & Flavor
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp water
Directions
- Mince chicken- Cut the chicken by slicing diagonally. Then, gather the clumps of chicken together, and chop the pieces into even smaller pieces. Gather, flip the clump of chicken, and repeat.
- Marinate chicken- Place your newly minced chicken in a bowl, and add 1 tbsp cornstarch, 1 tbsp oyster sauce, and 2 tbsp water. Using your hands and a bit of strength, mix and massage the chicken around until the marinade is fully absorbed. Let the marinade sit for about 5 minutes.
- Cut tofu- Pour the water out of the tofu package, and chop the tofu into cubes.
- Chop garlic, chilies, and green onion- Mince garlic cloves (2), chili peppers (2), and green onion (1).
- Make cornstarch mix- In a bowl, mix together 1 tbsp cornstarch and 2 tbsp water until you have an even consistency.
- Cook garlic, chilies, and chicken- Set your stove to its highest setting, and wait a few minutes for your pan or wok to heat up. Once it’s hot enough, add 1 tbsp oil , garlic cloves (2), and chilies (2). Stir the garlic and chilies around for 20 to 30 seconds. Next, add the chicken to the wok. Let it sit for about 20-30 seconds, moving (but not flipping) the chicken around.
- Add flavors- Add 1 tbsp bean sauce to the wok, stirring it around with the chicken for about 1 minute. Then, add water (237 mL), sugar, 1/2 tsp salt, 1 tbsp oyster sauce, and dark 1/2 tsp soy sauce. Stir around for a few seconds.
- Add tofu & bring to boil- Add the tofu to the wok, gently stir it around, and cover the wok with a lid. Let it sit for about 3 minutes, when the wok starts to boil.
- Add cornstarch, sesame oil- Slowly pour the cornstarch mix into the wok, gently stirring the wok around as you go. Be careful not to break the tofu in the process. Next, add 1 tbsp sesame oil. Gently stir the wok around to mix the sesame oil in .
- Plate the dish- We’re done! You’re almost ready to eat your delicious creation. If you’re plating the dish, the only caveat is to pour the tofu directly into a bowl or plate WITHOUT using a spatula. This helps keep the tofu intact.
- Now, hopefully, you can create your own memories with this dish with your loved ones.
Notes
- You can serve Mapo Tofu With Chicken with hot rice and simple fried vegetables to complete a traditional Chinese kitchen table.
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