Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chicken meat, minced |
| 2 cups | Bean curd, mashed |
| 3 \N | Egg whites |
| ½ teaspoon | Ginger juice |
| 1 tablespoon | Gin |
| 1 tablespoon | Peanut oil |
| ¼ teaspoon | Salt |
| ½ teaspoon | Five-spice powder |
| 1 pinch | Sugar |
| 1 large | Carrot |
| ½ cup | Stock |
| 1 teaspoon | Sesame oil |
| \N \N | Cornstarch paste |
| 3 larges | Cabbage or lettuce leaves |
This dish looks good, tastes good and is simple to prepare. It is one of a family of pudding-like dishes.
Preparation: All mixing can be done in food processor. Or, use cleaver to finely mince chicken and mash bean curd. In bowl, combine egg whites, oil, ginger juice, gin, salt, five-spice powder and sugar; stir to breakdown egg and blend. Add chicken and bean curd; mix thoroughly. Dip cabbage leaves in boiling water to make limp.
Wash and peel carrot; slice thinly on bias.
Steaming: Place limp leaves in shallow bowl. Arrange carrots on leaves in decorative pattern. Pack chicken/bean curd mixture tightly in bowl to fill it. Steam for about 40 minutes at medium boil.
Steaming will make mixture very smooth and firm (avoid over-steaming, which causes bean curd to become dry and hard). When ready to serve, turn out on serving platter; gently remove leaves; cover with glaze.
Glaze: Heat stock in saucepan; when hot, add cornstarch paste to thicken. When ready to use, reheat and add sesame oil; pour over dish.