Cantonese Chicken and Soft Tofu Clay Pot

Add 2 more tablespoons of oil to the wok over medium heat. Sauté the ginger slices and the white parts of the scallions for 30 seconds, then add the minced garlic and cook for another 30 seconds until fragrant.

Increase the heat to high and pour in the Shaoxing wine to deglaze the pan. Add the sliced mushrooms and stir-fry for 1 minute.

Pour in the base sauce mixture and bring it to a simmer. Give the cornstarch slurry a quick stir, then stream it into the wok while stirring constantly until the sauce thickens enough to coat a spoon.

Gently slide the tofu cubes into the wok, folding them into the sauce carefully to avoid breaking them. Add the stir-fried chicken back in and fold gently to combine.

Transfer the mixture to a clay pot or a 2-quart Dutch oven. Bring to a simmer over medium heat, top with the green parts of the scallions, cover, and cook for 8 minutes. Alternatively, you can finish this in the wok by lowering the heat to medium-low and simmering covered for the same duration.

Remove the lid and stir in the frozen peas along with a pinch of salt. Simmer for 1 minute until the peas are heated through, then serve immediately.