Ingredients:
- 3 blocks of soft tofu, cut into small cubes
- 250g of ground chicken meat
- 200g of shrimp
- 1/2 can of shitake mushroom, sliced
- 6cloves of garlic, chopped
- 4cm of ginger, cracked with pestle
- 3Tbsp of light soy sauce
- 1Tbsp of oyster sauce
- 1Tbsp of tapioca flour, diluted with a little bit of water
- 1tsp of ground white pepper
- sugar
- sesame oil
- water
Directions:
In a wok, saute garlic and ginger with sesame oil until fragrant. Then add ground chicken and stir until the color changed. Add shrimp and stir for 1minute and add tofu, soy sauce, oyster sauce, some water (app. 150mL), pepper, and sugar to taste. Cook until boiling. At last add tapioca solution to thicken the broth, stir it instantly. Serve it warm with steamed rice.