Ingredients (for 4):- Bean curds - 2 large cubes
- Chicken breast - 2 pieces
- Chinese ham - 115g
- Stock - 1 cup
- Corn starch - 2 tsp (with 2 tbsp of water)
- Ginger - 2 slices
- Sugar - 1/4 tsp
- Cooked oil - 1 tbsp
Procedures:
1. Use the spine of the chopper to mash the chicken breast on both sides.
2. Blanch the Chinese ham for a while and cut into thin slices.
3. Heat the stock and pour in a simmering pot, then put the chicken breast, Chinese ham and ginger in. Cover and simmer for 4 hours.
4. Sieve the soup with a clean cloth.
5. Put the bean curds in a tray with salty water to soak for 30 minutes.
6. Heat a large pan with the chicken soup. Once it boils, turn to low heat.
7. Cut the bean curds to suitable sizes, then take it out and dry using kitchen paper.
8. Use a knife to cut small cubes on one side, taking care not to cut too deep and too near the edge.
9. Put the bean curds into the pan, with the smooth face up, so the chicken soup can soak into the bean curds from the cut and cook slowly for 15 minutes.
10. Preheat a plate in oven.
11. Place the bean curds on the dish, taking care not to damage them.
12. Add corn starch with water into the sauce, and then add sugar. Add some cooked oil.
13. Pour the sauce onto the bean curds.
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