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STEAMED CHICKEN AND BEANCURD

Category:    Chicken
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.
  
  Serves 4.
 

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