You’ll Love Our Grandma's Quick Chicken Tofu Pot 阿嘛豆腐鸡煲 Chinese Noodle Soup Recipe • One Dish Meal

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh is a protein-rich alternative, while silken tofu is often less expensive.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: dried mushrooms

Button mushrooms are more widely available and cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a budget-friendly option.

Marinate the boneless chicken leg with oyster sauce, salt, ginger juice, white pepper, corn flour, and sesame oil. Let it marinate in the fridge for an hour.

Heat a pan over medium heat and add a little oil.

Add thinly sliced ginger to the pan and fry until browned on the sides to extract flavor.

Add sliced garlic and fry until fragrant.

Add the marinated chicken to the pan and fry until the surface is white and no longer red.

Add 500 milliliters of water and deglaze the pan, scraping up any browned bits.

Add 1 teaspoon of chicken stock powder (if not using chicken stock).

Push the chicken to one side and add 180 grams of cabbage and 150 grams of tofu in cubes.

Cover and cook for approximately 8 minutes.

Stir in 1 teaspoon of oyster sauce and create a space in the center to add 40 grams of pre-soaked glass noodles.

Push the glass noodles down, taste the soup, and adjust seasoning if necessary.

Add 1 tablespoon of sesame oil, sprinkle white pepper, and add chopped spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens