Photograph of the finished Gà hấp đậu hũ non

Vietnam · Gà hấp đậu phụ non

Gà hấp đậu hũ non

35 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.1 kg
  • Photograph of Soft tofu Soft tofu 1.2 kg
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 160 g
  • Photograph of Soy sauce Soy sauce 88 ml
  • Photograph of Ginger Ginger 80 g
  • Photograph of Cornstarch Cornstarch 48 g
  • Photograph of Sesame oil Sesame oil 48 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the soft tofu into 3 cm blocks and gently arrange them in a deep dish.
  2. 2 Chop the chicken thighs coarsely and marinate them with soy sauce, ginger, and pepper for 20 minutes.
  3. 3 Sprinkle the minced chicken and finely chopped pickled shiitake mushrooms over the tofu blocks.
  4. 4 Steam over medium heat, not high heat, as strong heat will cause the tofu to become pitted and watery.
  5. 5 Steam for 14 minutes until the chicken is cooked through and the juices have seeped into the bean curd.
  6. 6 Strain the water from boiling the cornstarch to make a sauce, then pour it over the sauce and sprinkle with chopped scallions and sesame oil.

With an appliance

  • Microwave 30 min

    Replace steps 4–5: loosely cover the chicken and soft tofu, microwave at 600 W for 9 minutes, then rest for 3 minutes to prevent the tofu from becoming pitted; step 6 remains unchanged.

Start cooking