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Ingredients
| Ingredients (Serves 4) |
| Cotton (momen) tofu |
1-Cho (About 300g) |
| Chicken breast |
1 piece |
| Salt, sake |
A little of each |
| Ginger, green stems of spring onions |
As needed |
| Century egg (pickled duck egg) |
1 |
| Cucumbers |
2 |
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| Szechwan pickles |
40g |
| Spring onions |
10cm |
| Ginger |
1/2 piece |
| Garlic |
1/2 clove |
| A |
Soy sauce
Rice vinegar
Sugar
Salt, pepper
Sesame oil
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1 tablespoon
1 tablespoon
2 teaspoons
A little of each
1 tablespoon |
| White sesame |
A little |
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Preparation
| 1. |
Cut the cotton (momen) tofu in half lengthwise, and then cut into slices 1cm thick. |
| 2. |
Put salt, sake, thinly sliced ginger and the green stems of spring onions into a pan with water, bring to boil and then continue to boil the chicken breast. Once cooked, allow to cool. |
| 3. |
Wipe off any excess water from the chicken breast 2 and break into small pieces. Cut the skin into fine slices. Peel the century egg, cut into wedges and then cut wedges in half. Julienne the cucumbers. |
| 4. |
Chop the Szechwan pickles, finely chop the onions, ginger and garlic, add gAh and mix. |
| 5. |
Arrange the tofu, 1 the chicken, century egg and cucumber, and 3 on a plate. Add dressing 4 and sprinkle with white sesame. |
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