Steamed Egg Tofu

A)

• 500 ml soya bean milk (about a pint)
• 2 eggs
• 1 tbsp chicken stock granules
• 2 tbsp hot water
• pepper and salt to taste

• 3 pips 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

• 1/2 tsp corn flour starch
• 2 tbsp water

• 2 tbsp cooking oil

• Chopped spring onions

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. Pour onto the cooked tofu and garnish with chopped spring onions.

Serve hot.

By Thong Wan Cheng

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