5 oz. mashed tofu
12 extra large eggs
5 oz. ground chicken breast
2 medium tomatoes (not too soft)
1 tbsp. minced ham
1 tbsp. soaked & minced
1 cup chopped bay leaves2 tsp. cooking wine
1 tsp. ginger juice
1 tsp. scallion juice
2/3 tsp. salt
3 egg whites
3 tsp. corn starch
1 (16 oz.) can of chicken broth
To Prepare Stuffing
Mix raw ground chicken breast, mashed tofu, egg whites, 1 tsp. cooking wine, salt,ginger juice, scallion juice and 2 tsp. corn starch in a bowl.
To Prepare Lotus Flower Tofu
Steep tomatoes in boiling water for 30 seconds, take tomatoes out and peel while hot. Allow tomatoes to cool then slice them horizontally.
Boil 12 eggs until hard boiled then remove shell. Cut three wedges (about 1/2 inch deep) off the top of each egg, so that it opens up like a flower to allow you to remove yolk. Then cut a small slice from the bottom of the egg horizontally so that it’s flat to allow egg to stand. Stuff each egg with stuffing and sprinkle minced ham and minced mushroom on top of each egg. Place stuffed eggs onto a steamer and steam for 20 minutes. Remove eggs and place on serving platter.
Pour chicken broth into saucepan and bring to a boil. Add remaining cooking wine, chopped bay leaves and sliced tomatoes to broth and cook for 1 minute. Remove leaves and tomatoes and place them around stuffed eggs as a decoration. Dissolve remaining corn starch in a small amount of water, then add to chicken broth and mix. Simmer for 1 minute. Add 3-5 drops of sesame oil to broth mixture and stir, then pour a large spoonful of thickened soup onto each Lotus flower tofu (stuffed eggs) and serve.