Steamed Egg Tofu
- 500 ml soya bean milk (about a pint)
- 2 eggs
- 1 Tbsp. chicken stock granules
- 2 Tbsp. hot water
- pepper and salt to taste
- 2 Tbsp. cooking oil
- 3 pips (cloves) of garlic, chopped
- 100 g minced chicken meat (about 1/4 lb.)
- 1 1/2 tsp. oyster sauce
- 1 1/2 tsp. light soy sauce
- Dash of pepper
- Dash of sesame oil
- Chopped spring onions
- 1/2 tsp. corn flour starch
- 2 Tbsp. water
Lightly beat 2 eggs in a mixing bowl with a fork. Add in 500 ml soya bean milk. Dilute the stock granules in hot water. Add pepper and salt and stir well. Sieve the liquid before pouring onto a bowl for steaming.
Steam for 1/2 hour on low heat.
In the meantime, heat oil in work. Fry the garlic until fragrant. Put in minced chicken meat. Add in sesame oil, oyster sauce, dark soy sauce and pepper. Add thickening ingredients, mixed together. Pour onto the cooked tofu and garnish with chopped spring onions. Serve hot.
By Thong Wan Cheng
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