Gà hấp đậu hũ non

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.