Sichuan Chicken Tofu Pudding – or Ji Douhua – as it is known, is a dish fit for very important people. Traditionally prepared as part of state banquets, the appearance of the dish resembles tofu pudding, and while it may seem simple to make, in fact, it is deceptively so and requires great skill and precision to perfect.
Ji Douhua is made from the chicken breast that has effectively been ‘minced’ or ground with a cleaver knife- eloquently called ‘a chicken above chickens, yet it does not look like chicken’. Once finely diced, the meat is stirred into a soup and cooked gently over low heat. A delicate balance must be struck to prevent boiling (and spoiling) the soup and ensure the desired outcome – a light, tofu-tasting pudding – is achieved.
Unlike many famous Sichuan dishes, Ji Douhua is not spicy and ‘numbing’, making it the perfect choice for visitors wanting a dining experience without the burn.