This "Chicken Flower Tofu" is perfect for the cold season, gentle on your stomach and warming for your body. While chicken tenders, tofu, and eggs are delicious on their own, adding hampペン (a type of fish cake) brings in the umami and saltiness of fish, making it even more flavorful. It's also recommended as a topping for hot rice, served as a donburi.
Ingredients
Main Ingredients (2 servings)
- Chicken Tenders 2 pieces
- Tofu 1/2 block
- Hampen 1 piece
- Eggs 2
- Scallion, thinly sliced (to taste)
- Ginger, thinly sliced (to taste)
- Cilantro (to taste)
- Potato Starch 1-2 tbsp
- Water (as needed)
Seasonings
- Taihaku Sesame Oil 2 tbsp
- Shaoxing Wine 2 tbsp
- Chicken Broth 200ml
- Salt (to taste)
- Pepper (to taste)
- Sugar (to taste)
- Sesame Oil 1 tbsp
Steps
- Dice tofu (1/2 block) into small cubes.
- Cut hampen (1 piece) in half lengthwise, and dice into cubes the same size as the tofu.
- Remove the tendons from chicken tenders (2 pieces) and finely chop them with the back of a knife.
- Prepare thinly sliced scallion (to taste) and thinly sliced ginger (to taste). Beat 2 eggs in a bowl.
- Heat Taihaku Sesame Oil (2 tbsp) in a pot and stir-fry the scallions and ginger until fragrant.
- Once fragrant, add the chicken tenders and stir-fry until they change color.
- When the chicken tenders have changed color, add Shaoxing Wine (2 tbsp) and Chicken Broth (200ml) and bring to a boil.
- Add the diced tofu and hampen, cover, and simmer for about 2 minutes. This is the trick! The umami condenses as the hampペン swells and reabsorbs the soup.
- Season with salt (to taste), sugar (to taste), and pepper (to taste).
- Gradually add potato starch slurry (1-2 tbsp) to thicken the sauce.
- Pour in the beaten eggs and mix gently.
- Finish by drizzling with Sesame Oil (1 tbsp).
- Serve in a bowl and garnish with cilantro (to taste). Enjoy!
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