Hakka Yong Fuka/Bitterguard & Tau Pok

HAKKA YONG FUKA/BITTERGUARD & TAU POK 
INGREDIENTS

1 large Bitterguard

1pkt puffed beancurd / tau pok

FILLING INGREDIENTS
( BLEND WITH FOOD PROCESSOR )

1000g chicken boneless, minced 

4tbsp Osyter sauce

1tbsp light soya sauce

dash of salt, pepper, chicken granules,

3 tbsp corn flour

handful chopped coriander leafs / spring onion

SAUCE

4 cups water, add more if needed

oyster sauce, salt, sugar to taste

GARNISHED
Chopped Spring Onion
Chopped Cilantro

METHOD

1. To make filling - Clean chicken, minced chicken with food processor.  Transfer minced chicken in a clean bowl, add the rest of the seasoning and ingredients mix well and set aside.

2. Clean and discard bitterguard seeds, Scoop filling and stuff in to the middle as much as you it could fit in. Shape the stuffing with finger tips. Repeat this to the rest of the bitterguard and for the tau pok, just gently poke a hole in the middle, do the same stuffing till finish. 

3. In a soup pan, place tau pok below follow bitterguard, arrange closely next to each other.  In a bowl, add in sauce and mix water, pour over tau fu.  Cook with medium fire slowly until cooked through.

4. Add water, taste and add seasoning as needed.

5.  When it is cooked, dish up, sprinkle with chopped spring onion and cilantro.