Ingredients
200 g (about 7 oz) firm tofu, 50 g (about 1.8 oz) raw chicken, 20 g (about 0.7 oz) winter bamboo shoots, 15 g (about 0.5 oz) each of rehydrated shiitake mushrooms and cooked ham, chicken bones, pork bones, and meat broth to taste.
Seasonings
20g lard, 15g soy sauce, 10g Shaoxing wine, 7g salt.
Instructions
1. Blanch the raw chicken, chicken bones, and pork bones in boiling water, then remove and rinse clean; place the tofu in a pot of cold water, add salt and bring to a boil, then reduce to medium heat and cook until the tofu is full of holes and floats to the surface, transfer to clean water to soak out the beany flavor, drain, trim off the tough outer skin, cut into pieces, and arrange on a plate.
2. Place a clay pot and line the bottom with chicken, cooked ham, chicken bones, and pork bones. Arrange the aged tofu on top, then pour in the meat broth. Add Shaoxing wine, salt, and soy sauce. Bring to a boil over high heat, then reduce to low heat. Add lard and simmer until the sauce thickens, then remove from heat.
3. Remove from heat, take out the chicken, ham, and bones, then pour the tofu along with the braising liquid into another clay pot. Add the winter bamboo shoots and shiitake mushrooms, bring to a boil over high heat, drizzle in some lard, and let it simmer briefly before serving. This soup has a rich golden-red color, with tofu that is deeply infused with the savory broth, offering a firm yet tender texture.