Steamed chicken and beancurd
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chicken meat, minced |
| 3 | eaches | Egg whites |
| 1 | tablespoon | Gin |
| ¼ | teaspoon | Salt |
| 2 | cups | Beancurd, mashed |
| ½ | teaspoon | Ginger juice |
| 1 | tablespoon | Peanut oil |
| ½ | teaspoon | Five-spice powder |
| 1 | pinch | Sugar |
| ½ | cup | Stock |
| Cornstarch paste | ||
| 1 | large | Carrot |
| 1 | teaspoon | Sesame oil |
| 3 | larges | Cabbage or lettuce leaves |
Directions
INGREDIENTS
DIRECTIONS
All mixing can be done in food processor. Or, use cleaver to finely mince chicken and mash beancurd. In bowl, combine egg whites, oil, ginger juice, gin, salt, five-spice powder and sugar; stir to break down egg and blend. Add chicken and beancurd; 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/beancurd 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 beancurd 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. Submitted By EARL SHELSBY On 02-13-95