Wensi Tofu
A renowned Yangzhou dish showcasing precise knife work — silken tofu is cut into fine threads and gently cooked in clear chicken broth with julienned ham and mushrooms.
Ingredients
Tofu (peel off the tough skin, cut into thin strips)
3
Chicken broth (use in portions)
750 g
Cooked winter bamboo shoots (cut into thin strips)
10 g
Cooked chicken breast (cut into thin strips)
50 g
Cooked ham (cut into thin strips)
25 g
Rehydrated dried winter mushrooms (cut into thin strips)
25 g
Cooked shredded green leafy vegetable
15 g
Fine salt
4 g
MSG
3 g
Instructions
1
Initial Preparation
Peel the tough skin off the tofu and cut it into thin strips. Blanch in boiling water to remove the yellow water and the beany smell. Cut the mushrooms, winter bamboo shoots, ham, and chicken breast all into thin strips. Place the mushroom strips in a bowl, add 50 g of chicken broth, and steam until cooked through.
2
Cook the Garnishes
Place a pot over the heat and pour in 200 g of chicken broth. Bring to a boil, then add the mushroom strips, bamboo shoot strips, ham strips, chicken strips, and green leafy vegetable strips. Add fine salt and bring back to a boil. Transfer to a serving bowl and stir in MSG.
3
Cook the Tofu
Take another pot and place it over the heat. Pour in 500 g of chicken broth. Once boiling, add the tofu strips. As soon as the tofu strips float to the surface, lift them out with a slotted spoon and place them into the serving bowl, then bring to the table.
