Chicken Tofu Flowers
Clear, white broth with a delicate chicken curd set into a soft mound—fine-textured and tender, with a clean, fresh, mellow flavor.
Ingredients
Chicken breast (remove sinews, pound into paste)
150 g
Pea shoots (blanch in boiling water)
50 g
Cooked ham, minced (sprinkle on the surface)
25 g
Egg white
65 g
MSG
0.5 g
Salt
3 g
Water starch slurry (original value abnormal)
to taste
White pepper powder
1 g
Clear soup (for mixing chicken paste and making soup)
750 g
Instructions
1
Making the chicken paste
Remove the sinews from the chicken breast, tenderize with the back of a knife, pound into a paste, carefully pick out all sinews, then finely mince repeatedly with the knife to form a chicken paste. Add cold clear soup to loosen it, then add the egg white, MSG, salt, water starch slurry, and white pepper powder, and mix well.
2
Shaping
Clean a pot and place over heat, pour in the clear soup and bring to a boil. Stir the chicken paste mixture until smooth, then pour it into the pot. When it just begins to simmer, transfer the pot to low heat and simmer gently for about 10 minutes, allowing the mixture to set into chicken 'tofu' flowers.
3
Plating
Blanch the pea shoots in boiling water until just cooked, scoop them into a soup bowl, then ladle in the chicken 'tofu' flowers, pour in the clear soup, and sprinkle with the minced cooked ham. Serve immediately.
