Ingredients
1 carrot, 3 fresh shiitake mushrooms, 1.5 blocks of firm tofu, 80 g (about 3 oz) ground chicken.
Seasonings
2 scallions, 1/4 teaspoon salt, 1 tablespoon each of salad oil, sake, soy sauce, salad oil, and Shaoxing wine, 1/2 tablespoon sugar.
Instructions
1. Remove excess moisture from the tofu, crumble it into pieces, blanch in boiling water, then transfer to a strainer to drain and let cool.
2. Prepare the other ingredients in advance: stir-fry the ground meat; peel the carrot and slice it into thin pieces about 3 cm long and 8 cm wide; remove the stems from the fresh shiitake mushrooms, cut them in half lengthwise, then slice thinly; cut the scallion into 1 cm pieces. Heat salad oil in a wok over medium heat, add the ground meat, and stir-fry while breaking it apart.
3. Add the carrot and fresh shiitake mushrooms, stir-fry the ground meat until it changes color, then add the carrot and mushrooms and cook over medium heat until tender.
4. Add the tofu, using a wooden spoon to break it apart while stir-frying over medium heat.
5. After seasoning, pan-fry over low heat, sprinkle with wine, give it a rough stir, then add cooking wine, sugar, soy sauce, and salt, and slowly stir and simmer over low heat.
6. Add the scallions and you're almost done—when only a small amount of liquid remains, add the scallions, turn the heat up slightly, and cook until the liquid is completely evaporated, then transfer to a plate and serve.