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Yangzhou Dazhu Gansi (Simmered Tofu Noodles, 豆腐干) | Zoe Yang

Servings: 2 servings, 4 as sides
Author: Zoe Yang

Ingredients

  • 1 quart high-quality chicken stock I recommend Kathy’s dunjitang recipe, which results in gorgeous golden stock
  • 1 8-ounce package tofu noodles or doufugan, firm dried tofu (unspiced)
  • 1 small knob of ginger, about 2-3 inches, peeled
  • cup each of optional garnishes, listed below:
  • small peeled shrimp
  • duck gizzard, sliced thawed if previously frozen
  • cooked chicken breast, shredded
  • Jinhua dry-cured ham, sliced into matchsticks sold as Xishangxi "cured ham" in Chinatowns. Otherwise sub dry-cured raw ham
  • shiitake or wood ear mushrooms, sliced into matchsticks if dried, rehydrate first
  • thin egg omelet, sliced into matchsticks
  • baby spinach
  • 1 tablespoon Shaoxing yellow rice wine (huangjiu)
  • 1 tablespoon toasted sesame oil (Cuizi preferred)
  • salt and ground white pepper to taste

Instructions

  • Sharpen your cleaver. A properly sharp cleaver edge should be invisible to the eye and “snag” if you brush your thumb across it.
  • Use your cleaver to trim a knob of peeled ginger into an even rectangular block. Make the thinnest possible lengthwise slices off the block—they should be translucent. Next, lay the slices flat and chop lengthwise again, moving the cleaver as little as possible, so you end up with fine long threads. What you’re aiming for are ginger threads—floss, really—so fine that they can pass through the eye of a needle.
    Keep the ginger threads in a small bowl of water until ready to serve—this keeps them from drying out and also gives you a chance to inspect your knife work.
  • If using doufugan/pressed tofu, slice tofu into thin slices by gently pushing your cleaver horizontally through the block. Don’t stop or see-saw or the tofu will break. Try to get 20 horizontal slices out of each block. Then, cut the slices into strips and you have your tofu noodles. If using vacuum-sealed tofu noodles, skip this step.
  • Parboil tofu noodles in salted water for 1 minute to remove tofu stink. If using frozen shrimp or fresh/frozen duck gizzards, pass them through the boiling water as well. Rinse and drain well.
  • Bring chicken stock to a boil and salt to taste. Then, add tofu noodles, mushrooms, ham, chicken, egg strips, and a tablespoon of Shaoxing wine. Cook for 1 minute. Adjust salt and add white pepper and a generous drizzle of the toasted sesame oil. Cook for another 2 minutes, then add all other garnishes and cook until shrimp are pink and greens are wilted.
  • Serve in individual bowls with a nest of ginger floss perched on top. Stir ginger into the broth when eating.

Notes

The cooking time here should be kept quick—just enough to cook everything and bring the flavors together. If you’ve never used duck gizzards before, you may find them easier to slice after par-boiling. Once sliced, they cook through in seconds and will take on a metallic taste if overcooked.