Japanese Style Cold Toufu and Huiji Waist Tonic Wine Chicken

My husband and me are fans of silken toufu. For this dish, I just steamed the toufu for few minutes and made the sauce using mirin, sesame oil, pepper and soy sauce. After that, just pop it into the fridge for about 15-20 mins and a delicious cold dish is ready for consumption.  Before serving, add a little binto and scallion to garnish.
I also cooked a chicken dish using Huiji Waist Tonic Wine.  I got the recipe from Lifestyle magazine. Here is it:

Ingredients A
1 chicken, washed & chopped into pieces (I used about half a chicken only)
1/2 tsp salt
1/2 tsp ground pepper
1/2 tbsp cinnamon powder

Ingredients B
5 cloves each shallot & garlic, minced
10g cinnamon stick (about 3 sticks)
2 slices ginger

Ingredients C
50g Gula Melaka, crushed
2-3 cups Huji Waist Tonic (using Huiji measuring cup)

1. Mix chicken pieces with remaining Ingredients A. Marinate for 1 hour.
2. Heat up 2 tbsp oil and sauté Ingredients B.
3. Add chicken pieces, stir-fry till aromatic.
4. Mix in crushed gula Melaka.
5. Cover with lid, simmer over low heat for 20 mins till cooked. When simmering, remove lid a few times and give the chicken a stir to prevent sticking to the pan. Turn off heat.
6. Finally, mix in Huiji Waist Tonic and serve.


  1. Thanks Jess. These 2 dishes are very easy to prepare. Try them. :-)

  2. The food here all look delicious. The cold tofu sounds very refreshing!

  3. Hi CG
    Thanks for dropping by and thanks for the kind comments. Now that it is so cold in Germany, eating this cold toufu may add to more coolness... ;-P Yes this toufu is refreshing on its own, especially in Singapore where weather is still quite warm at times though is the end of the year.


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