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Method:
Cook chicken breast in boiling water for
20 minutes over low heat until done. Remove and let cool.
Cut into thin strings. Steam Chinese ham to done, cut into very
thin shreds. Cut the dried white tofu into thin shreds.
Blanch and then drain. Cook tofu shreds with 4 cups of soup
stock for 3 minutes, season with salt, pour into a serving bowl with 1
cup of soup left. Put chicken and ham shreds in soup, bring to a
boil, pour on top of tofu shreds then serve.
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