Crab Roe Tofu
Simmer silken tofu and diced chicken, thicken with cornstarch, then fold in mashed crab roe at the end to make a savory, fragrant braised dish.
Ingredients
Silken tofu
200 g
Crab roe (mashed to a paste)
50 g
Diced chicken (coated with wet cornstarch)
75 g
Superior stock
2 cup
Shaoxing wine
3 tsp
Wet cornstarch
3 tsp
Fine salt
2 tsp
MSG
1 tsp
White pepper
1 tsp
Oil
to taste
Instructions
1
Preparation
First, coat the diced chicken evenly with wet cornstarch, then mash the crab roe into a smooth paste.
2
Cooking
Heat a wok with oil, pour in the Shaoxing wine, add the superior stock, then place the diced chicken and silken tofu into the wok. Season with fine salt and MSG, sprinkle in white pepper, and thicken with wet cornstarch. Slowly pour in the crab roe and stir to combine, give it a final toss with a little oil, then transfer to a soup bowl and serve.
