Tau foo "kang" (smooth thick tau foo soup) - featured in group recipes

Ingredients

• 1 box of white silken smooth tau foo
• 3 dried shitake mushroom (soaked, squeezed dry and sliced)
• 6 water chestnut (diced)
• ½ a medium carrot (diced)
• 1 cup diced chicken breast meat or tigh meat
• 6 dried small scallops (soaked and water retained for use later)
• 1 ½ tb vegetable oil
• 100 ml water
• ½ cup parsley (chopped)
• ¼ spring onion (diced)
• Salt and white pepper to taste

Marinate:

• 1 tablespoon corn flour
• 1 tablespoon oysters sauce
• 1 teaspoon sesame oil
• 2 tablespoons water
• ½ cube chicken stock
• Sale and white pepper to taste

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Preparation

• Mixed all the above ingredients and marinate the chicken for 15 minutes or more.
• Lightly mashed the tau foo and set aside. Heat oil in wok and sauté marinated diced chicken meat and stir fry till meat turn whitish.
• Add carrot, water chestnut and stir fry for 2 minutes. Add 100 ml water and let it boil. Add mash tau foo and dried scallop and. mix well.
• Let it simmer for about 2 minutes and add salt and white pepper to taste.
  
• Turn off heat and add spring onion and parsley and transfer to serving bowl.

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