白胡椒雞蛋豆腐清湯

Name: 白胡椒雞蛋豆腐清湯
Cook time: 29 min
Total time: 29 min
Ingredients: 雞胸肉 100 g (≈ ½ 塊); 豆腐 120 g (≈ ½ 塊); 雞蛋 40 ml (≈ 1 顆); 蠔油 ½ 湯匙; 糖 ¾ 茶匙; 蒜 1 瓣; 白胡椒粉 ¼ 茶匙; 水 240 ml; 鹽 ⅓ 茶匙; 橄欖油 ⅓ 湯匙; 醬油 ⅓ 湯匙

This recipe is AI-generated. Adjust based on your actual situation.

Gently heat olive oil in soup pot, sweat minced garlic until fragrant; add sliced chicken breast to sear, then pour water to create clear broth; season with salt, white pepper, a touch of sugar and oyster sauce for balance; slide in tofu cubes to simmer; finally stream beaten egg into the gently swirling broth to form silky egg flowers.

Difficulty

Cooking Time

29 min

Ingredients

雞胸肉100 g (≈ ½ 塊)
豆腐120 g (≈ ½ 塊)
雞蛋40 ml (≈ 1 顆)
蠔油½ 湯匙
糖¾ 茶匙
蒜1 瓣
白胡椒粉¼ 茶匙
水240 ml
鹽⅓ 茶匙
橄欖油⅓ 湯匙
醬油⅓ 湯匙

Cookware

湯鍋

Steps

1將雞胸肉切片、豆腐切塊、蒜切末、雞蛋打散
2將雞胸肉片加入鹽、白胡椒粉、醬油、糖、蠔油拌勻醃製 20 分鐘
3湯鍋中小火熱橄欖油 20 秒，加入蒜末炒香 20 秒
4加入醃製後的雞胸肉片煎至兩面微焦 1 分 30 秒
5倒入水大火煮滾 1 分鐘
6放入豆腐塊轉中小火燉煮 3 分鐘
7淋入打散的雞蛋液，輕輕攪動讓蛋液形成蛋花 20 秒
8關火前可再依個人口味調整鹽、白胡椒粉、糖、蠔油

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