Hey all, hope you're having a fantastic Sunday! I've had quite the productive Sunday evening full of cooking, cleaning and budgeting. Yay, me :)
I had this craving for a gingery, scalliony simmered tofu dish so I grabbed a few groceries for the week and settled on busting out the claypot. I wasn't quite sure what I was going to do with this dish, but I had a general idea for the flavor.
Mushrooms seemed like a good idea, especially when I stumbled on this package at Yes! Organic Market:
Apparently maitake mushrooms are medicinal mushrooms? I was just drawn to the fun packaging ;p
Claypot Ginger Soy Tofu
1 lb ground chicken
1 tbsp sesame oil
1/4 c soy sauce
2 tbsp oyster sauce
2 cloves garlic, minced
1/2 tbsp ginger, minced
1/3 - 1/2 c maitake mushrooms
2 scallions, chopped
1/4 c bamboo shoots, sliced
1 tsp cornstarch dissolved in 1 tbsp water
1/4 tsp sriracha sauce
Heat claypot in 400 degree oven for 10 minutes while preparing chicken.
Heat sesame oil in pan over medium heat and brown chicken. Add garlic, oyster sauce and soy sauce and cook for 2-3 minutes. Add mushrooms, ginger and bamboo shoots and cook for 3 minutes.
Remove claypot from oven and pour chicken mixture into the pot. Stir in scallions, cornstarch mixture and sriracha, cover and bake for 15-20 minutes. Serve over rice or a green vegetable like baby bok choy.
Ok, so not exactly what I had envisioned. I was hoping for something a little soupier and whiter and honestly, reminiscent of this gingery, brothy rice dish I've had before (it may have been congee or it may have been a Filipino version of it). It was still yummy, but just different than I expected. Ah well, so goes another kitchen experiment!
I'm off to finish up some stuff before bed...gotta get up early to start my last week of Kelly's Elliptical Challenge and then jury duty (meh.). Nitey!