Please use medium soft Tofu such as ‘Momen’ for this dish. Firm Tofu is not suitable. This dish is gentle to your stomach, easy to digest, nutritious, warming and comforting, and delicious. It can be a good meal for sick persons, or I would enjoy it with freshly cooked rice.
500 to 600 Tofu *medium soft type such as ‘Momen’, cut into large pieces
150 to 200g Chicken Thigh Fillet *thinly sliced
1 tablespoon Potato Starch *mixed with 1 tablespoon Water
1 Egg *lightly whisked
1 Spring Onion *finely chopped, save some for topping
1 cup Chicken Stock *OR 1 cup Water and 1 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce
1 tablespoon Mirin
1/4 to 1/2 teaspoon Salt *OR as required
1 teaspoon Grated Ginger
1 teaspoon Sesame Oil
- 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.
- Meanwhile, heat the sauce ingredients in a saucepan. Alter the amount of Salt depending on the saltiness of the Chicken Stock.
- 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. Add the lightly whisked Egg slowly in a circular motion into the boiling soup, gently stirring.
- 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.