Cut the Japanese tofu into thick pieces, clean up the green & red chili seeds and chop into fine pieces, scrap off the ginger skin and chop into small pieces.

Break the egg into the bowl, add in corn flour 40gm, plain water and salt according to taste. Mix it until it turns into paste.

Heat up the wok with oil till 110C, dip the slices of tofu into the paste and put it into the wok to fried. Once the outer layer become crunchy fetches it up. Pour out the excess oil, then heat the wok with little oil.

Put in the small pieces of ginger together with fine pieces of green & red chili, then pour in some chicken soup and let it simmer. Add in some salt, chicken stock powder and use up the balance corn flour to thicken the sauce. Once ready, drench it onto the fried tofu and ready to be served.