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Doufu With Chicken


Doufu With Chicken
5 Tablespoons vegetable oil
2 eggs, beaten well
½ teaspoon coarse salt
2 pounds soft doufu, cut in one-inch pieces
1 cup chicken thigh meat, cut in half-inch pieces
2 cups onions, diced
3 cloves fresh garlic, sliced
½ cup chicken broth
1 Tablespoon Chinese fish sauce
1 Tablespoon Chinese red wine vinegar

1. Heat wok or fry-pan, add half the oil then the eggs and scramble them until soft, then set them aside.
2. Add and heat the rest of the oil, and fry the doufu until lightly browned on all sides, and remove them from the pan, then add the chicken pieces, onions, and the garlic and stir-fry them for two minutes.
3. Add the broth, fish sauce, vinegar, and the doufu , cover, add the chicken pieces and simmer for five minutes, remove the cover, and boil for two minutes, then serve.

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