Assorted Doufu Potage

Putonghua : ba bao dou fu geng

Ingredients (for 4-6 persons)
Soft Beancurd  3 pcs         Water  1 liter         Chicken Meat  120 g          Dry Black Mushrooms 3 pcs
Chinese Ham  1 small slice          Green Pea  2 tbsp          Minced Water Chestnut  3 tbsp

Potage Solutioning
Salt  2 tbsp         Egg  1 pc         Oil  1 tbsp         Water Chestnut Starch  3 tbsp 

Steps
1) Boil chicken in 1 liter of hot water for 5 minutes
2) Take out and shred to minced, chicken soup stock for use
3) Soak dry black mushroom and China ham, wipe out water, then shred
4) Whisk the doufu, then add potage solution and mix it well
5) Boil doufu with 500ml of chicken soup and mix well
6) Heat other 500ml of chicken soup in wok, add shredded black mushroom
7) Add mixed doufu, water chestnut and shredded China ham, stir mix until soup boiled
8) Add pea while potage is boiled again, then add sesame oil, serve

Remark
tbsp – table spoon
Potage is served better with some pepper