Chicken Soup Tofu Skewers

Name: Chicken Soup Tofu Skewers
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Tofu skin; 1 piece Chicken rack; 1 tsp salt; 1 tsp Chicken Essence; 5g shallot; 5g ginger; 1 piece star anise; 1 tbsp Cooking Wine; 10g parsley; 1 Bay leaf; 1/2 tsp pepper; Some chili sauce

by Doodle little flower cow

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Chicken soup tofu skewers are made by putting dried tofu into skewers and boiled in chicken soup. At that time, it was 8 skewers per yuan, which was very affordable; topped with creamy white chicken soup, sprinkled with coriander and a spoonful of chili sauce. Even with a bowl of soup, people feel so comfortable all over.

Chicken Soup Tofu Skewers

1. Cut the tofu skin into cubes about 6 cm wide, roll it up and thread it into small skewers with a toothpick

2. Each skewer is about 4-5, and all the tofu skins are skewered in turn.

3. After the chicken rack is washed, cut into large pieces, cut the green onion and ginger into large pieces, pour 800 ml of water into the pot, and put the chicken rack, green onion, ginger, star anise and bay leaves under cold water

4. Then pour the cooking wine and turn to high heat. After the soup is boiled, remove the impurities and floating powder on the surface and turn to medium heat.

5. Season with pepper and salt

6. Add a spoonful of chicken bouillon, put the dried tofu skewers, simmer for about 20 minutes before being out of the pot; when eating, add coriander, chili sauce, etc.