Heat a wok or kadhai, leave it for a few minutes until it's hot, add in enough oil to fry the bean curd. Put the bean curd once the oil is hot.Fry in low fire. Once the beancurd is slightly brown in all side, dish out.

Combine the sauce ingredients except the cornflour mixture together and stir well.

In a claypot , heat 2 tbsp of oil and saute the minced garlic, once the the smell arise, add in chicken pieces and stir, add in carrot, young corn and the sauce. Stir well.

Leave it to simmer until the vegetables are cooked. Add in salt, sugar and the cornflour mixture finally. You can pour the sauce over the beancurd or mix the beancurd into the sauce. Close the lid.

Garnish with spring onions and sliced chilli before serving.