Stewed Tofu with Chicken & Mushroom
Ingredients (serve 4-5)
Chicken Breast
100g
Dried Tofu
2pcs
Mushrooms
6
Dried Scallops
30g
Chinese Facai
10g
1 tablespoon of Light Soy Sauce
Half tablespoon of Shaoxing Wine.
1 teaspoon of Cornstarch
Salt to taste
Methods
- Soak tofu for 10 minutes and cut into 4 small cubes. Deep fry until golden yellow in colour.
- Soak mushrooms for 1 hour and shred them. Soak facai briefly and remove impurities.
- Remove skin of chicken breast and blanch. Shred chicken and season with light soy sauce and Shaoxing wine. Add mushroom, scallops, facai with salt and 1 bowl of water. Simmer for 10 minutes. Thicken the mixture with cornstarch before serving.
Tasty and beneficial to kidney.
Suitable for glucose metabolism disorder.
抛砖引玉
材料 (4-5人份 )
鸡胸肉
100克
豆 腐
2块
香 菇
6朵
干 贝
30克
发 菜
10克
酱 青
1汤匙
绍兴酒
半汤匙
太白粉
1茶匙
盐
酌量
制法
- 将豆腐浸水十分钟,切成四方小块,炸至金黄色。
- 香菇以温水浸泡半小时,去蒂切丝。干贝以开水浸泡1小时,撕成细条状。发菜在碗里以清水略浸泡,去其杂质。
- 鸡胸肉去皮以开水烫后去油,切丝,以酱青、绍兴酒略腌,下香菇、干贝、发菜、盐,加1碗水焖10分钟。勾芡铺在豆腐上即成。
清淡可口,滋阴肾虚,对糖代谢紊乱者,皆为上乘滋补营养佳肴。