Tau Foo "kang" (smooth Thick Tau Foo Soup)
From quaypocooks 13 years ago
- 1 hr to make
- Serves 4
I like to put plain white rice into the soup and eat it that way. No other side dish is required because it taste so good. My husband agrees, and this is one of his favorites as well.
Ingredients
- 1 box of white silken smooth tau foo shopping list
- 3 dried shitake mushroom (soaked, squeezed dry and sliced) shopping list
- 6 water chestnut (diced) shopping list
- ½ a medium carrot (diced) shopping list
- 1 cup diced chicken breast meat or tigh meat shopping list
- 6 dried small scallops (soaked and water retained for use later) shopping list
- 1 ½ tb vegetable oil shopping list
- 100 ml water shopping list
- ½ cup parsley (chopped) shopping list
- ¼ spring onion (diced) shopping list
- salt & white pepper to taste shopping list
How to make it
- Marinate:
- Ingredients
- 1 tb corn flour
- 1 tb oysters sauce
- 1 ts sesame oil
- 2 tb water
- ½ cube chicken stock
- Sale and white pepper to taste
- Mixed all the above ingredients and marinate the chicken for 15 mins 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 mins. Add 100 ml water and let it boil. Add mash tau foo and dried scallop and. mix well. Let it simmer for about 2 mins 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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