Steps

1. Cut the firm tofu into 1cm thick, 5cm long batons.
   🕒 02:16
2. Lightly sprinkle the tofu with salt, then coat with half of the beaten egg and let it absorb.
   🕒 02:46
3. Heat White Sesame Oil in a frying pan and pan-fry the egg-coated tofu over low heat. Once browned on the surface, remove and set aside. (Key Tip!) Slow searing creates a nice crust and helps the flavors penetrate better.
   🕒 03:09
4. Peel the turnips thickly and cut them into wedges.
   🕒 03:40
5. Remove the skin from the chicken breast and cut the thickest part in half.
   🕒 04:19
6. Cut the chicken breast into pieces roughly the same size as the tofu.
   🕒 04:49
7. Sprinkle the chicken breast with salt and pepper, then coat with the remaining beaten egg and let it absorb. (Key Tip!) Coating with egg helps the seasoning adhere better.
   🕒 05:01
8. Further coat with a pinch of potato starch and mix well.
   🕒 05:38
9. Add a little White Sesame Oil to the same frying pan used for the tofu and sear the chicken breast. Once browned on the surface, remove and set aside. (Key Tip!) Aim for a slightly pink, medium-rare interior.
   🕒 06:21
10. Add the turnips and shiitake mushrooms to the frying pan and stir-fry.
    🕒 07:37
11. Once fragrant, add 15g sliced garlic, 15g sliced ginger, 15g sliced leek, and 5g sliced chili pepper, and stir-fry to release their aroma.
    🕒 07:59
12. When the aromatics are fragrant, add 2 tbsp Shaoxing Wine and 250cc water, then return the pan-fried tofu to the pan.
    🕒 08:20
13. Season with salt (to taste), pepper (to taste), and coarsely ground black pepper (to taste). (Key Tip!) Season slightly stronger than you would for clear soup.
    🕒 08:50
14. Once seasoned, add the pan-fried chicken breast back to the pan, ensuring it is mostly submerged.
    🕒 09:49
15. Cover and simmer for 2 to 3 minutes.
    🕒 10:01
16. In a separate bowl, mix together 3 tbsp vinegar, 1 tsp potato starch, and a pinch of pepper.
    🕒 10:14
17. Pour the prepared mixture into the simmering pot and stir to thicken the sauce.
    🕒 11:05
18. Transfer to serving bowls and garnish with chives and red bell pepper for color.
    🕒 12:07
19. Drizzle with 2 tbsp hot White Sesame Oil and serve. (Key Tip!) Pouring hot sesame oil enhances the aroma and keeps the dish warm. This step is optional.
    🕒 12:19