This is a simple recipe and easy to whip up. All you need to do is throw all ingredients in a claypot and let it cook. Occasionally, give it one or two stirs, leaving you time to prepare other dishes or read a book or the newspaper. If you prefer the ingredients to be real soft, cook it for a longer period, but remember to top up with more water when it is going to dry up.
Preparation: 5 mins, Cooking time: 20 mins
Ingredients (serves 4)
° 100g dried beancurd sticks, washed and break into small sections
° 2 handful small black fungus, soaked
° 1 slice ginger (1 cm thick)
° 2 star anise
° 625ml water
° ½ teaspoon dark soy sauce
° 2 tablespoon light soy sauce
° 1 teaspoon sesame oil
Method
1. Combine all the ingredients into a claypot and bring to a boil. Simmer for 15-20 minutes or until the ingredients are tender. Stir occasionally.
2. Serves hot.
° 100g dried beancurd sticks, washed and break into small sections
° 2 handful small black fungus, soaked
° 1 slice ginger (1 cm thick)
° 2 star anise
° 625ml water
° ½ teaspoon dark soy sauce
° 2 tablespoon light soy sauce
° 1 teaspoon sesame oil
Method
1. Combine all the ingredients into a claypot and bring to a boil. Simmer for 15-20 minutes or until the ingredients are tender. Stir occasionally.
2. Serves hot.
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