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Wrap tofu in a cloth and remove/squeeze out moisture. Place in a bowl;
add ground chicken, egg, salt, soy sauce, and mix well. Set aside.
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Cut bamboo shoots and carrots into thin strips. Soak dried shiitake in
water till soft (30 min). When soft, remove the stark and cut thinly into
strips. Remove the strings from snow peas and put in boiling water for 30
seconds. Then cut into thin strips.
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Mix carrots, bamboo shoots, snow peas, shiitake mushroom into tofu mixture and
mix well. Divide into 4 equal portions and form into balls. Steam them
for 10 minutes at high heat. (Keep the soup that collect).
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Mix sauce, 3-4 tbsps of soup that collected on on the plate containing the tofu
mixture while it was being steamed. Heat the mixture and bring to boil
once. Remove from heat.
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Place steamed tofu balls in a dish. Pour the sauce on the tofu mixture and
garnish with finely grated ginger. Serve.
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