Ini defenisi menu sehat dan enaak

Ingredients

• 300 g Chicken Thigh (boneless, skinless, cut into bite‑size pieces)
• 150 g Broccoli (cut into florets; keep stems and slice them)
• 1 medium Carrot (cut diagonally into thin sticks)
• 1 small head Bok Choy (Baksoy) (separate leaves and stems; cut stems into bite‑size pieces)
• 100 g Oyster Mushrooms (sliced)
• 100 g Button Mushrooms (sliced)
• 200 g Tahu Susu (Soft Tofu) (cut into cubes)
• 2 large Eggs (beaten)
• 1 small Onion (thinly sliced)
• 3 cloves Garlic (finely minced)
• 2 Tbsp Oyster Sauce
• 1 tsp Sugar
• 0.5 tsp Ground White Pepper
• 1 tsp Chicken Stock Powder (Bumbu Kaldu Sedap Rasa Ayam) (99% real chicken meat)
• 200 ml Water
• 1 tsp Cornstarch (mixed with 2 Tbsp water to form slurry)
• 3 Tbsp Vegetable Oil (for frying and sautéing)

Instructions

1. Prepare Vegetables

   Slice the onion thinly, mince the garlic, cut broccoli into florets and slice the stems, cut the carrot diagonally, separate bok choy leaves from stems and slice both, and slice oyster and button mushrooms.

   Time: PT10M

2. Prep Tofu and Eggs

   Cut the tofu susu into bite‑size cubes. In a mixing bowl, beat the two eggs until smooth.

   Time: PT3M

3. Egg‑Coat and Fry Tofu

   Dip each tofu cube into the beaten egg, ensuring an even coating. Heat 2 Tbsp oil in the wok over medium heat and fry the tofu, turning once, until golden brown (about 3 minutes). Transfer to the paper‑towel plate to drain.

   Time: PT5M

   Temperature: Medium

4. Sauté Aromatics

   Add a splash of oil if needed, then sauté the sliced onion and minced garlic until fragrant and the onion becomes translucent (≈2 minutes).

   Time: PT2M

   Temperature: Medium

5. Cook Chicken

   Add the chicken thigh pieces to the wok and stir‑fry until they turn lightly brown on the outside (≈3 minutes).

   Time: PT3M

   Temperature: Medium‑High

6. Add Hard Vegetables

   Stir in the carrot sticks, broccoli stems, and bok choy stems. Cook, stirring frequently, until the carrots are half‑soft (≈3 minutes).

   Time: PT3M

   Temperature: Medium

7. Create the Sauce

   Pour in the water, then add oyster sauce, sugar, ground white pepper, and chicken stock powder. Stir well and bring to a gentle simmer.

   Time: PT2M

   Temperature: Medium

8. Finish Vegetables

   Add the button mushrooms, oyster mushrooms, broccoli florets, and bok choy leaves. Cook for another 2 minutes until all vegetables are tender but still crisp.

   Time: PT2M

   Temperature: Medium

9. Thicken and Add Tofu

   Stir the cornstarch slurry into the wok to thicken the sauce. Quickly pour in any remaining beaten egg, then gently fold in the fried tofu cubes. Cook until the egg sets and the sauce coats everything (≈3 minutes).

   Time: PT3M

   Temperature: Medium

10. Serve

    Taste and adjust seasoning if necessary, then transfer the stir‑fry to a serving plate. Serve hot with steamed rice or as a standalone main.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thigh: Chicken Breast
• Instead of Broccoli: Cauliflower
• Instead of Carrot: Daikon
• Instead of Bok Choy (Baksoy): Napa Cabbage
• Instead of Oyster Mushrooms: Shiitake mushrooms
• Instead of Button Mushrooms: Cremini mushrooms
• Instead of Tahu Susu (Soft Tofu): Silken tofu
• Instead of Eggs: Egg whites only
• Instead of Oyster Sauce: Soy sauce + 1 tsp sugar
• Instead of Sugar: Honey
• Instead of Ground White Pepper: Ground black pepper
• Instead of Chicken Stock Powder (Bumbu Kaldu Sedap Rasa Ayam): Chicken bouillon cube
• Instead of Cornstarch: Tapioca starch
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk or Fork
• Wok or Large Skillet
• Spatula or Tongs
• Measuring Spoons
• Plate with Paper Towels
• Serving Plate

Critical Steps — Do Not Skip

• Coating the tofu with egg before frying to prevent it from falling apart.
• Frying the tofu only once and turning a single time to keep the coating intact.
• Adding the cornstarch slurry at the right moment to achieve a glossy, slightly thick sauce without becoming gummy.

Chef Tips from the Video

• Use a high‑smoke‑point oil like canola for a cleaner fry and less odor.
• For extra umami, add a splash of fish sauce or a pinch of MSG with the stock powder.
• Serve with jasmine rice or coconut‑flavored rice to complement the savory sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of tofu and vegetables changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables and store them in sealed bags in the fridge for up to 24 hours.
• Prepare the cornstarch slurry in a small jar; it keeps well for a day.
• Fry the tofu ahead of time and re‑heat briefly when adding to the final sauce.

Frequently Asked Questions