RECIPETofu starchy sauce with chicken and pea sprouts

Tofu starchy sauce with chicken and pea sprouts

Material 2people
Awaodori chicken breast 200g
salt 1/3 tsp
tofu 150 g (1/2 block)
wood ear mushrooms a few
pea sprouts 1/2 bunch
chicken soup (powdered) adequate amount
water 1/2 cups
soy sauce 1 tbsp
<Potato starch with water>
potato starch 1 tbsp
water 1 tbsp
Recipe / How to make
Step1 Slice chicken breasts into bite-size pieces, season with salt and coat with potato starch (not included in recipe).
Braise breasts in plenty of boiling water until completely cooked, then put it in cold water to cool.
Step2 Pour the water over wood ear mushrooms and leave it to soak, shred the big ones to bite size pieces.
Step3 Cut pea sprouts into 2 cm size.
Step4 Pour water and chicken stock to a pan and heat until it boils. Add Step1, Step2 and tofu as you break the tofu into smaller pieces when adding it in.
Step5 Bring it to boil again. Then add Step3, season with soy sauce and thicken the sauce with potato starch slurry (potato starch dispersed in water).