Steamed Chicken And Beancurd Recipe

Steamed Chicken And Beancurd Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 cup: chicken meat, minced
1/2 tsp: five-spice powder,
2 cup: beancurd, mashed
1 dash: sugar,
3 each: egg whites,
1 each: large carrot,
1/2 tsp: ginger juice,
1/2 cup: stock,
1 tbsp: gin,
1 tsp: sesame oil,
1 tbsp: peanut oil,
1 tbsp: cornstarch paste,
1/4 tsp: salt,
3 each: lettuce leaves,

Directions:

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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Source from luhu.jp