Ingredients
300 g soft tofu, 50 g each of water-soaked sea cucumber and cooked chicken breast, 25 g each of mushrooms, dried scallops, and dried shrimp, 100 g broth.
Seasonings
200 g chicken broth, 10 g each of ginger and salt, 20 g Shaoxing wine, 3 g MSG, 25 g water starch, 15 g each of sesame oil, garlic chives, and scallions.
Instructions
1. Wash the dried scallops, remove any tough sinews, place them in a bowl with scallions, ginger, Shaoxing wine, and water, then steam thoroughly in a steamer and remove; wash the dried shrimp and soak them in warm water until fully softened.
2. Place the whole block of tofu in a pot of cold water and bring to a gentle boil to remove the beany flavor and yellow liquid, then drain and slice into small tongue-shaped pieces before transferring to hot chicken broth; repeat this process twice, then cut the chicken breast, mushrooms, and sea cucumber into slices the same size as the tofu.
3. Heat a wok over high heat, add oil, then add the chicken breast, chicken stock, dried scallop juice, mushrooms, and sea cucumber. Bring to a boil, then gently slide the tofu into the wok. Season with salt, Shaoxing wine, and MSG. Once boiling, thicken with a water and cornstarch slurry, drizzle with sesame oil, and transfer to a serving bowl. Sprinkle with minced garlic chives and serve. This dish features tender, silky white tofu slices complemented by a rich, flavorful broth infused with chicken and seafood.