Chicken Tofu Soup

Name: Chicken Tofu Soup
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g North Tofu; 500g Chicken thigh bone; Some Black Fungus; 4 slices Cabbage leaves; a little White pepper; 1 tbsp White wine; 1 tbsp White vinegar; a little salt; 1 shallot; 5 slices ginger

by Mom Nini

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

North tofu is also known as northern tofu, a characteristic soy product of the Han nationality. After the soy milk is boiled, bittern is added to make it condense into a block, and a part of the water is removed. It has less moisture and is harder than the southern tofu.
The protein content of tofu is about 8.4%. Among plant foods, the protein content is already very high. Even more amazing is that if you compare tofu and its predecessor soy milk with milk, if the protein content of the two is equal, the fat content is less than 1/3 of milk, and the content of multiple vitamins is basically the same, but the iron content is The north tofu, which is five times harder than milk, will appear cellulite after being boiled in water. It is this cell that absorbs the soup and makes the tofu plump and juicy. Turning water into chicken soup, one bite of soup and one bite of dish, what you swallow is satisfaction, and what you leave behind is happiness. It's full of chicken juice, tofu, which can be used as soup and vegetables, is here.

Chicken Tofu Soup

1. Wash chicken thigh bones and knock open

2. Pour cold water into the pot, add white wine, boil, and remove (while the bones are blanched, add water to the soup pot to boil)

3. Pour the blanched bones and boil

4. Skimming

5. Add sliced ginger, shallots, white pepper, white wine, white vinegar and boil over high heat

6. Turn to medium-low heat and cook for about 40 minutes until the soup is thick and white

7. Prepare the vegetables during the soup: the northern tofu is cut into four cubes

8. Soak the fungus in advance

9. Wash the cabbage leaves and cut into large pieces

10. In another pot, pour an appropriate amount of chicken broth, add tofu, and bring to a boil. Add a small amount of salt (tofu is more flavorful, and the amount of salt is less than usual for soup)

11. Turn to medium and low heat and cook until cellulite appears inside the tofu

12. Pour the fungus and boil

13. Finally, add the cabbage leaves and cook until soft

Tips:
1. For tofu, it is best to use northern tofu to have a beautiful honeycomb.
2. Tofu is more flavorful, and the amount of salt used to make soup is less than usual.
3. If there is no chicken soup, you can use chicken essence or chicken powder to prepare