Ingredients
250 g (about 9 oz) silken tofu, 40 g (about 1.5 oz) rehydrated bamboo fungus, 60 g (about 2 oz) chicken meat, 3 eggs, leafy greens to taste, 1 bowl of chicken broth.
Seasonings
MSG, salt, and pepper to taste.
Instructions
1. Mash the tofu into a paste and pass it through a fine sieve; pound the chicken breast with the back of a knife into a fine paste, add a little water to loosen it, pick out any sinews, then mix it into the tofu; separate the eggs, discarding the yolks and whisk the whites until smooth.
2. Mix the above ingredients together, season with salt, MSG, and white pepper, then spread the mixture evenly in a greased dish to prevent the tofu and chicken paste from sticking. For the top, you can decorate with colorful meat or vegetable ingredients of your choice, creating patterns such as flowers, plants, trees, or other designs. Steam in a bamboo steamer for 7 minutes just before serving.
3. Add bamboo fungus and leafy greens to the hot chicken broth, then gently slide in the steamed tofu and serve immediately.