Steamed chicken & bean curd
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Steamed chicken & bean curd
  Chicken    Chinese    Beans  
Last updated 6/12/2012 1:24:49 AM. Recipe ID 58527. Report a problem with this recipe.
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      Title: Steamed chicken & bean curd
 Categories: Chinese, Chicken
      Yield: 4 Servings
      1 c  Chicken meat, minced
      2 c  Bean curd, mashed
      3    Egg whites
    1/2 ts Ginger juice
      1 tb Gin
      1 tb Peanut oil
    1/4 ts Salt
    1/2 ts Five-spice powder
      1 pn Sugar
      1 lg Carrot
    1/2 c  Stock
      1 ts Sesame oil
           Cornstarch paste
      3 lg Cabbage or lettuce leaves
  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.

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Recipe ID 58527 (Apr 03, 2005)

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