Chef Wakiya's budget-friendly, exquisite Chinese stew! Tender chicken wings and frozen firm tofu are simmered slowly, creating a melt-in-your-mouth texture that absorbs all the flavors. This dish is so satisfying and easy on your wallet, you won't be able to stop eating rice!
Ingredients
Main Ingredients (2 servings)
- Firm Tofu 1 block
- Chicken Wings 5 pcs
- Green Onion 2cm
- Ginger 1 slice
Seasonings
- Vegetable Oil 1 tbsp
- Cooking Sake (Rice Wine) 1 tbsp
- Chicken Soup 600ml
- Salt (to taste)
- Pepper (to taste)
- Sesame Oil 1 tsp+
Steps
- Freeze 1 block of Firm Tofu in the freezer overnight.
- Unwrap the frozen Firm Tofu and defrost in the microwave.
- Squeeze out the moisture from the defrosted Firm Tofu and cut into 2cm cubes x 5cm lengths.
- Trim the wing tips from 5 Chicken Wings and cut them in half along the center joint.
- Thinly slice 2cm of Green Onion and 1 slice of Ginger.
- Heat 1 tbsp of Vegetable Oil in a frying pan, add the Ginger, and stir-fry over medium heat.
- Add the Chicken Wings to the frying pan and stir-fry until browned. Add the wing tips as well.
- Add a little Green Onion to the stir-fried Chicken Wings and Ginger.
- Add 1 tbsp of Cooking Sake (Rice Wine) and 600ml of Chicken Soup, and bring to a boil.
- Add the squeezed and drained Firm Tofu to the boiling soup.
- Cover and simmer over low heat for 15 minutes.
- Season with salt to taste, slightly saltier than a clear soup.
- Add a pinch of Pepper.
- Bring back to a boil, then drizzle in 1 tsp+ of Sesame Oil to finish.
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