Steamed Tofu Egg Dish with Chicken and Carrots
Ingredients
- 3 large Chinese tofu
- 5 eggs
- 1 large carrot
- 300 grams boneless chicken breast
- 1 stalk green onion
- Salt to taste
- Chicken bouillon powder to taste
- Black pepper powder to taste
Preparation
Prepare the ingredients by mashing the tofu, beating the eggs, finely chopping the carrot, pureeing the chicken, and slicing the green onion.
Mix all prepared ingredients together in a bowl until well combined. Adjust seasoning by frying a small amount.
Heat the steamer and place the mixture in a mold. Steam for 15 minutes.
Allow the steamed mixture to cool to room temperature.
Fry the cooled mixture after coating with beaten eggs. Serve.
Storage tips
Can be stored in the refrigerator for up to 3 days or in the freezer for longer periods.
