Chicken Broth Braised Tofu Shreds
A classic Huaiyang dish featuring silky tofu shreds soaked in rich chicken broth, topped with shrimp and ham. Delicate and flavorful, it’s a showpiece for banquets.
Ingredients
10 items- Pressed tofu 3 pieces (about 300g)
- Chicken broth 500ml
- Shrimp 50g
- Cooked ham 30g
- Cooked chicken breast 50g
- Baby bok choy 3 heads
- Ginger 3 slices
- Scallion 1 stalk
- Salt 1/2 tsp
- White pepper a pinch
Nutrition
Steps （6 steps）
Slice the pressed tofu into thin sheets, then cut into fine shreds (about 2mm wide); blanch in boiling water for 1 minute to remove beany smell, drain.
Butterfly the shrimp and devein, toss with a pinch of salt and cornstarch, set aside for 5 minutes; shred the ham and chicken breast finely.
Heat oil in a pot, sauté ginger slices and scallion sections until fragrant, add chicken broth, bring to a boil then reduce to medium-low, skim off any foam.
Add the tofu shreds to the broth, gently separate with chopsticks, cover and simmer for 8–10 minutes until soft and translucent, fully absorbing the broth.
Lay the shrimp, ham shreds, and chicken shreds on top of the tofu, continue cooking for 2–3 minutes until shrimp turn pink and curl.
Season with salt and white pepper. Arrange blanched bok choy around the bowl, drizzle with a little chicken fat if desired, garnish with chopped scallion, and serve.
Tips
Slice the tofu evenly and finely to ensure consistent texture. Use a well-flavored homemade chicken broth for best results. Do not overcook the shrimp—just until they turn pink.
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