Bean Curd and Chicken soup with carrots. (Optional) Soaked bean curd sticks in hot water until soft to remove excess oil, cut into small bite size pieces. You can safely skip this part and just add dried bean curd sticks along with everything else in the next step. In a soup pot, add soaked bean curd sticks, chicken, carrot, tomato, cuttlefish, salt.
Which type of dish are you looking for? Bean Curd Oyster Soup is a sumptuous and delicious soup that is simply a joy to prepare and serve. Bring to a boil over medium heat. You can cook Bean Curd and Chicken soup with carrots using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of Bean Curd and Chicken soup with carrots
- Prepare 3 of dried bean curd (tofu skin) sheets.
- Prepare 2 pcs of carrots, peeled and sliced to bite size pieces.
- Prepare 2 of ginger, peeled.
- You need 3 cloves of garlic, crushed.
- Prepare 150 gram of chicken breast, chopped into 1 inch pieces.
- Prepare 3 of green onions, thinly sliced for garnish (green part only).
- It’s of Oyster sauce.
- You need of Light Soy sauce.
- You need of Sesame oil.
- It’s 3/4 tablespoon of Salt.
- It’s 1/2 teaspoon of Pepper.
- It’s 1/2 tbsp of Sugar.
- You need 1 liter of water.
- Prepare 2 teaspoons of olive oil / vegetable oil.
Add chicken and bean curd; mix thoroughly. Dip cabbage leaves in boiling water to make limp. Wash and peel carrot; slice thinly on bias. Steaming: Place limp leaves in shallow bowl.
Bean Curd and Chicken soup with carrots instructions
- Soak dried bean curd sheets in separate bowl with cold water to submerge them by one inch. Once rehydrated, tear the bean curd to 2 inch sections.
- Combined the chicken, half garlic and ginger in a bowl, seasoned with salt, pepper, oyster sauce and sesame oil. Marinated for 15 minutes..
- Heat olive oil in a soup pot over medium-high heat and sautéed the garlic until fragrant. Place the marinated chicken and cook until lightly browned. Add the carrots..
- Pour the water and let it boil for 10 minutes. Meanwhile drain the bean curd..
- Add the bean curd and seasoned with soy sauce, oyster sauce, salt and sugar to taste. Bring to another boil..
- Reduce heat and simmer to 20 minutes, or until all the ingredients are tender and fully cooked..
- Turn off heat, garnish with onions and serve immediately..
Arrange carrots on leaves in decorative pattern. Pack chicken/bean curd mixture tightly in bowl to fill it. This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! —Linda Lashley, Redgranite, Wisconsin.
