Title: Steamed Chicken and Beancurd
Categories: Poultry
Yield: 4 Servings
| 1 | c | Chicken meat, minced |
| 2 | c | Beancurd, 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 | ds | Sugar |
| 1 | | Large carrot |
| 1/2 | c | Stock |
| 1 | ts | Sesame oil |
| 1 | tb | Cornstarch paste |
| 3 | | 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 ~---