Yuba Mixed with Shredded Chicken

Name: Yuba Mixed with Shredded Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Yuba; 300g Chicken breast; 1 teaspoon sesame oil; 1 tablespoon salt; 100g Purple cabbage; 50g Ground peanuts; 20g Black sesame; 20g shallot; 15g ginger; 10 capsules pepper; 1 Aniseed; 30g Peanut oil; 25g Long green pepper; 10g parsley; 25g Red Bell Pepper

by Autumn to Maple Leaf Red

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Yuba seems to have only a thin layer of skin. In fact, many people don't know that it is processed with soy milk, absorbs its essence, and is the most nutritious in soy products. Just a few days ago, I saw an introduction about the production of yuba in the Doubu Alliance section. Tofu skins can be made through several processes, and the quality varies according to the order of molding.
For me who like to eat soy products, yuba is of course an indispensable food. It’s just that I have eaten less recently, because soaking yuba is more troublesome. Nowadays, you often buy oily bean curd directly. In fact, it is the same material as yuba, and it is very convenient and delicious to mix vegetables.
The yuba with purple cabbage, green red pepper, coriander, etc., is beautiful in color, fragrant and nutritious. It is the best choice in summer.

Yuba Mixed with Shredded Chicken

1. Soak the yuba in clean water in advance, wash twice in the middle, soak for at least 1-2 hours, the yuba will be soft and elastic

2. Wash the purple cabbage and cut into filaments for later use

3. After washing the chicken breast, remove the fascia.

4. Put a small spoon of salt, more than ten peppers, aniseed, green onion, and ginger slices into a pot of water

5. First cook the seasonings in a pot for five or six minutes to bring out the aroma

6. Add chicken breast

7. After the high heat is boiled, simmer on a low heat for about ten minutes, remove and let cool.

8. Green pepper cut into circles and set aside

9. Shred red bell peppers and set aside

10. After the chicken breasts are cooked, remove the spices from the pot, squeeze the soaked yuba to remove excess water and put them into the broth of the chicken breasts

11. At this time, you can add an appropriate amount of salt to facilitate the yuba flavor. After the fire is boiled, leave the fire immediately and soak the yuba in the soup to fully absorb the umami flavor of the soup.

12. Use the back of a knife to pat the chicken breast on the cutting board a few times to loosen the meat to help tear it, then tear it into filaments by hand, and put it in the container

13. Add shredded red cabbage, shredded red pepper, green pepper rings, chopped peanuts, and black sesame seeds

14. Then put the dried yuba with the soup into the container. At this time, you can taste the salty taste before deciding whether to add more salt.

15. After the oil is heated in the pot, add the peppercorns to fry the flavor, pour the hot oil on the surface of the vegetables, mix well, and then enjoy.

Tips:
When soaking the yuba, it is better to fold the yuba into sections first. The main points of soaking yuba are as follows: first soak and then change the water twice, pinch it with water halfway, squeeze out the moisture inside, and the soaking time depends on the dryness of the yuba.
The chicken breasts I bought are still tenderer. After the chicken breasts are cooked, remove the spices from the soup. The soaked yuba is squeezed out of excess water and put into the broth of boiled chicken breasts. At this time, you can add an appropriate amount of salt and chicken essence to facilitate the yuba's flavor. After the fire is boiled, leave the fire immediately and soak the yuba in the soup to fully absorb the umami flavor of the soup.
If you don’t like to eat raw purple cabbage, you can also blanch it slightly in the broth of boiled chicken breast, but it must not be long, otherwise the color will fade and the taste will not be crispy.