One of the classic dishes of Sichuan cuisine, which is not spicy, was gradually forgotten because of the complicated process. Although it is bean curd, it only takes the shape and color of bean curd. The essence of its flavor comes from chicken and protein.


150g chicken breast
Three chicken proteins
50g bean sprouts
400ml chicken soup
A little salt
1 tbsp cornmeal
A little black pepper
A little wolfberry


Step 1
Remove all fascia and fat from chicken breast

Step 2
Put the chicken breast, egg white, 50g water, salt, pepper and corn flour into the blender and beat them into mud

Step 3
Then pour it into the boiling soup and soak it in a slow heat