Ingredients: 2 pieces of Japanese tofu 200 grams of chicken fillet (diced) 100 grams of carrots (sliced diagonally or round) 75 grams of fresh shiitake mushrooms (sliced) 50 grams of pakcoy (cut into 5 cm long pieces) 1 stalk of spring onion (sliced diagonally) 4 cloves of garlic (finely chopped) 3 cm of ginger (thinly sliced) 2 tablespoons of Jawara Hot Chili Sauce 1 teaspoon of white pepper powder.

How to Make: First, prepare a pan and heat the oil in it. Then fry the Japanese tofu that has been cut into pieces until golden brown or crispy, lift it up, and drain it first. Heat 2 tablespoons of cooking oil. Next, sauté finely chopped garlic, add ginger, sauté until fragrant. Then add the diced carrots, chicken meat, and mushrooms. Stir until everything is evenly mixed. Continue sautéing until the vegetables and chicken meat change color.

Pour water, Jawara Sambal Hoit Sauce, and sesame oil. Stir the dish. Add pepper and Royco Chicken Broth. Continue cooking until the chicken tofu soup boils. Add pakcoy and fried tofu. Stir evenly until the seasoning is well absorbed. Add the cornstarch solution and stir evenly. Cook until the broth thickens. Chicken tofu soup is ready to be served with warm rice! Source: Diadona.id.