Slice chicken diagonally into thin bite size pieces – about 1cm thick (note 2). Coat each piece of chicken with flour.
Add boiling water over the thick fried tofu to remove excess oil. Cut it in half lengthwise, then slice perpendicular to the fist cut into 2cm thick blocks.
Blanch Choy sum stems for 30 seconds, then cool them down quickly in cold water or under running water. Squeeze water out of the stems and cut them into 4cm long.
Add the Broth ingredients to a saucepan. Add fried tofu pieces, shiitake mushrooms and carrots to the pan and bring it to a boil.
Add chicken pieces one by one gently, ensuring that the whole piece submerges in the broth.
Cook for 3 minutes or until the chicken is cooked through. You will notice that the broth becomes thickened from the flour on the chicken.
Place Choy sum on the side and serve with a small amount of wasabi on top.
1. Thick fried tofu is called atsuage (厚揚げ) which is a deep-fried tofu of about 2.5cm/1" thick. It comes in a rectangular block (see the photo in post) and is often used in simmered dishes or stir fry.
Although tofu puffs are also deep-fried tofu, the texture is quite different from atsuage. The insides of tofu puffs are spongy but atsuage stays solid inside.
If you cannot find atsuage, you can substitute it with tofu puffs or even aburaage(deep fried thin tofu).
2. Do not slice the chicken too thick as it will take longer to cook.
3. Nutrition per serving.
serving: 257g calories: 268kcal fat: 16g (25%) saturated fat: 3.3g (16%) trans fat: 0g polyunsaturated fat: 6g monounsaturated fat: 5.1g cholesterol: 48mg (16%) sodium: 701mg (29%) potassium: 473mg (14%) carbohydrates: 13g (4%) dietary fibre: 2.6g (10%) sugar: 6.7g protein: 19g vitamin a: 58% vitamin c: 15% calcium: 13% iron: 14%