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Here are the ingridients that are required to prepare a heavenly Hot Tofu With Chicken & Egg Sauce:
- Use 500-600 of Tofu *medium soft type such as ‘Momen’, cut into large pieces.
- You need 150-200 g of Chicken Thigh Fillet *thinly sliced.
- You need 1 tablespoon of Potato Starch *mixed with 1 tablespoon Water.
- Provide 1 of Egg *lightly whisked.
- Use 1 of Spring Onion *finely chopped, save some for topping.
- Prepare of <Sauce>.
- Use 1 cup of Chicken Stock *OR 1 cup Water and 1 teaspoon Asian Chicken Bouillon Powder.
- Take 1 tablespoon of Sake (Rice Wine).
- Take 1 tablespoon of Soy Sauce.
- Take 1 tablespoon of Mirin.
- Use 1/4-1/2 teaspoon of Salt *OR as required.
- Take 1 teaspoon of Grated Ginger.
- Get 1 teaspoon of Sesame Oil.
Ready with the ingridients? Below are the instructions on cooking Hot Tofu With Chicken & Egg Sauce:
- 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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