Chicken Tofu Soup
by Cheng C Meimei
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash enoki mushrooms, cut into small sections, and slice chicken offal
2. The chicken broth was specially set aside after the old hen was stewed yesterday
3. Try to choose this lactone tofu for tofu, which is tender enough
4. The nian gao is the nian gao in our hometown. It is very chewy. It won't be mushy after cooking for a long time and is chopped.
5. Put the sweet potato flour in cold water and rinse
6. Turn on the fire, pour the chicken sauce and bring to a boil.
7. Pour enoki mushrooms and chicken offal
8. Bring to a boil, pour in the rice cakes
9. Finally, bring to a boil, add the sweet potato flour and stir for 1 minute until light soy sauce is reached.
10. Out of the pot, sprinkle with chopped green onions. It is the soup made by the old hen brought from the mountain, and it tastes super fresh.
