Steamed Chicken and Bean Curd

Categories: Chinese | Chicken

Serves: 4 Servings

Ingredients:

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

Instructions:
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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