The chicken breast is coated with katakuriko potato starch flour and pan fried before simmering, so the finished dish has a creamy thick sauce! The tofu is light and the Chinese soup flavor is mellow and delicious. This dish really warms you up!
Slice the chicken diagonally into bite sized pieces (about the size of chicken nuggets). Marinate in a mixture of sake and soy sauce (3:1 ratio).
Coat the chicken with katakuriko. Add a generous amount of oil in a frying pan, and brown the chicken on both sides. Add the cubed tofu.
Add the combined ★ ingredients and bring to a boil. Drizzle sesame oil to finish.
Story Behind this Recipe
My husband has had to work overtime often, and he gets home after midnight. So I always have tofu on hand, which is easy on the stomach. I combined it with high protein and light chicken breast to make a comforting, warming dish.
Don't overcook the chicken when panfrying, since it will be brought to a boil after adding the sauce. If you want a lot of sauce, increase the water and add more katakuriko slurry to thicken. You could also use chicken tenders. You could also use atsuage thick deep fried tofu. Try adding shimeji or other mushrooms. I used Chinese soup stock made by Ajinomoto.