Tofu Soup with Diced Chicken and Egg

Name: Tofu Soup with Diced Chicken and Egg
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Soy milk; 2 pcs egg; 2s Shiitake Mushrooms; 50g Chicken breast

by Pyrotechnic room

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The steamed egg tofu is served directly, and it is delicious with a little fresh soy sauce. It can be served cold like soft tofu when it is cold. Today I made a soup of shiitake mushrooms and chicken diced and poured it on top. It tastes richer and more delicious~

Ingredients

Tofu Soup with Diced Chicken and Egg

1. Dice the chicken, soak the mushrooms in advance and cut into small pieces; stir-fry the mushrooms in a frying pan, then add the diced chicken to fry, add oyster sauce and a small bowl of water to boil, then add water starch to thicken, sprinkle some chopped green onion, top with sesame oil and pepper

Tofu Soup with Diced Chicken and Egg recipe

2. After the eggs are beaten, add them to the soy milk and stir evenly. Use a strainer to sieve the evenly mixed slurry into a deep water dish or a large bowl, and filter it to make the tissue more detailed

3. Season the soy milk and egg liquid with a little salt, put it in a steamer, steam for about 10 minutes and take it out after it is fully cooked and set. Pour the cooked glutinous juice on top and serve