STEAMED CHICKEN AND BEANCURD
Yield: 4 servings
1 c Chicken meat, minced 1/2 ts Five-spice powder
2 c Beancurd, mashed 1 pn Sugar
3 Egg whites 1 lg Carrot
1/2 ts Ginger juice 1/2 c Stock
1 tb Gin 1 ts Sesame oil
1 tb Peanut oil Cornstarch paste
1/4 ts Salt 3 lg Cabbage or lettuce leaves
Preparation: 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 breakdown 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.
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