Petitchef

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

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
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

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.

Photos

Tau foo kang (Smooth thick Tau foo soup) - Featured in Group Recipes, photo 1Tau foo kang (Smooth thick Tau foo soup) - Featured in Group Recipes, photo 2




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