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Ingredients requirements of Hot Tofu With Chicken & Egg Sauce:
- Give 500-600 - Tofu *medium soft type such as ‘Momen’, cut into large pieces
- Get 150-200 g Chicken Thigh Fillet *thinly sliced
- Provide 1 tablespoon of Potato Starch *mixed with 1 tablespoon Water
- Make ready 1 for Egg *lightly whisked
- Give 1 - Spring Onion *finely chopped, save some for topping
- Provide <Sauce>
- Give 1 cup Chicken Stock *OR 1 cup Water and 1 teaspoon Asian Chicken Bouillon Powder
- You need 1 tablespoon Sake (Rice Wine)
- Prepare 1 tablespoon for Soy Sauce
- Prepare 1 tablespoon of Mirin
- Provide 1/4-1/2 teaspoon - Salt *OR as required
- Need 1 teaspoon - Grated Ginger
- Get 1 teaspoon - Sesame Oil
Hot Tofu With Chicken & Egg Sauce steps:
- Place Water in a pot about 5cm deep, gently place Tofu pieces, and add more Water to cover if required. Slowly heat over medium heat. When it started boiling, it’s ready to serve.
- Meanwhile, heat the sauce ingredients in a saucepan. Alter the amount of Salt depending on the saltiness of the Chicken Stock.
- When it is boiling, add thinly sliced Chicken and Spring Onion, cook for a few minutes. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce.
- Add the lightly whisked Egg slowly in a circular motion into the boiling sauce, gently stirring.
- Pick up hot Tofu using a slotted spoon or small skimmer, and place in a serving deep plate. Cover with the Chicken & Egg mixture, sprinkle with saved Spring Onion, and serve hot.
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