Steamed Chicken & Bean Curd Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chicken meat, minced
2 cup: Bean curd, mashed
3: Egg whites,
1/2 tsp: Ginger juice,
1 tbsp: Gin,
1 tbsp: Peanut oil,
1/4 tsp: Salt,
1/2 tsp: Five-spice powder,
1 pinch: Sugar,
1 large: Carrot,
1/2 cup: Stock,
1 tsp: Sesame oil,
Cornstarch paste,
3 large: Cabbage or lettuce leaves,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp