Chicken Leg Mushroom Stewed Tofu
This classic Zhejiang dish is fragrant, delicious, and packed with nutrition. Chicken leg mushrooms and tofu are braised together, with a savory broth that fully infuses both ingredients for rich, satisfying flavor.
Ingredients
Chicken leg mushrooms (fresh, washed, cleaned and torn into strips)
250 g
Tofu (cut into large pieces, blanched then cut into small pieces)
500 g
Chicken powder
to taste
Salt
to taste
Chopped scallions
to taste
Instructions
1
Step 1
Wash the chicken leg mushrooms, remove any impurities, and tear them into strips. Cut the tofu into large pieces, blanch briefly in boiling water, then remove and cut into small pieces.
2
Step 2
Heat oil in a wok over high heat, sauté the chopped scallions until fragrant. Add the chicken leg mushrooms and stir-fry briefly, then add the tofu along with a suitable amount of water. Add chicken powder and salt to season, bring to a boil, then reduce to low heat and simmer until the mushrooms are fully flavored.
