Meat paste ingredients:
200 g ground chicken fillet
70 g tapioca flour
50 g garlic, coarsely chopped
30 g fried shallots
50 g leek, thinly sliced
5 g white pepper powder
2 egg white
20 g chicken stock powder
10 pcs tofu
Soup:
10 g shallots, thinly sliced
10 g garlic, thinly sliced
10 g onion, coarsely chopped
1 L water
Seasoning:
17 g beef powder
10 g salt
4 g white pepper powder
8 g sugar
15 g leek, thinly sliced
15 g celery leave, thinly sliced
In a medium sized bowl, add all the chicken paste ingredients and stir until well mixed.
Make a slit on one side of the tofu but be careful not to cut all the way through.
Scoop a little of the tofu out to make room for the chicken paste mixture.
Fill the tofu with 1 tablespoon of chicken paste mixture. Continue till all the tofu is done.
In a pan, add a little oil and saute the shallots, garlic and onion until golden brown.
Once they are golden brown, add water and seasoning.
Cook until the soup boils..
Add the leek and celery leaves, and turn off the heat.
Prepare a serving bowl, put the stuffed tofu with chicken paste into the bowl and pour the soup in. Serve hot.