Jin ling ji si dou fu

Poach the 300g chicken breast in simmering water with 10g of sliced ginger and 15g of Shaoxing wine until cooked through, about 10-12 minutes. Remove the chicken breast, let it cool slightly, then finely shred it by hand or with forks. Discard the poaching liquid and ginger.

Carefully remove the 400g silken tofu from its packaging and cut it into very fine, thin shreds, similar in size to the shredded chicken.

Slice the remaining 5g of ginger into thin matchsticks. Finely chop the 20g scallions, separating the white and green parts.