How to Prepare Appetizing Hot Tofu With Chicken Egg Sauce

Without fail cooking ultimate Hot Tofu With Chicken & Egg Sauce easy, yummy, practical.

Good Evening every body, at this time you get present recipe Hot Tofu With Chicken & Egg Sauce with 13 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 5 stages of easy cooking Hot Tofu With Chicken & Egg Sauce.

Ingredients for Hot Tofu With Chicken & Egg Sauce

1. Needed 500-600 : Tofu *medium soft type such as ‘Momen’, cut into large pieces.

2. Prepare 150-200 g : Chicken Thigh Fillet *thinly sliced.

3. Needed 1 tablespoon : Potato Starch *mixed with 1 tablespoon Water.

4. Prepare 1 : Egg *lightly whisked.

5. Prepare 1 : Spring Onion *finely chopped, save some for topping.

6. Prepare : <Sauce>.

7. Needed 1 cup : Chicken Stock *OR 1 cup Water and 1 teaspoon Asian Chicken Bouillon Powder.

8. Prepare 1 tablespoon : Sake (Rice Wine).

9. Prepare 1 tablespoon : Soy Sauce.

10. Needed 1 tablespoon : Mirin.

11. Needed 1/4-1/2 teaspoon : Salt *OR as required.

12. Prepare 1 teaspoon : Grated Ginger.

13. Prepare 1 teaspoon : Sesame Oil.

If all ingredients Hot Tofu With Chicken & Egg Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Hot Tofu With Chicken & Egg Sauce

1. 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..

2. Meanwhile, heat the sauce ingredients in a saucepan. Alter the amount of Salt depending on the saltiness of the Chicken Stock..

3. 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..

4. Add the lightly whisked Egg slowly in a circular motion into the boiling sauce, gently stirring..

5. 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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