Braised Egg with Tofu and Celery Cabbage
45 minutes
5 Servings
A complete and flavourful chicken dish cooked with tofu and Chinese cabbage. It is delicious to serve with hot rice.
Nutrition Value in 1 Serving
Calories
201.2 kcal
Carbohydrate
5.7 g
Protein
15.4 g
Fat
13.0 g
Sodium
237.6 mg
Ingredients:
| 150 g | Celery cabbage, cut into 1/2 inch |
| 1 tbsp | Cooking oil |
| 300 ml | Water (adjustable) |
| 5 pieces | Soft tofu |
| 5 no | Hard-boiled eggs |
| 1/2 tbps | Corn flour mix with 1 tbsp of water |
Ingredient A:
| 1 inch | Ginger, smashed |
| 2 pips | Garlic, smashed |
| 1/2 no | Onion, sliced |
| 1 small | Cinnamon stick |
| 1 small | Star anise |
Ingredient B: seasoning
| 1/4 tbp | Sugar |
| 1/2 tbp | Dark soy sauce |
| 1/2 tbp | Soy sauce |
| 1/2 tbp | AJI-NO-MOTO® |
| 1/2 tbp | TUMIX® Chicken Stock |
- Cut the celery cabbage, separate the leaves and stems.
- Heat oil in wok, sauté ingredients (A), pour water and tofu.
- Lower the heat and simmer for 15 minutes.
- Add the stems and egg, then continue to simmer for another 5 minutes and add in leaves.
- Add seasonings (B), lastly add corn flour mixture. Dish out and serve hot.
Tips: With the application of AJI-NO-MOTO®, it is able to reduce about 12% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
TUMIX® Chicken Stock Recipes
