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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Chinese Chicken, Chinese 4 Servings

INGREDIENTS

1 c Chicken meat, minced
2 c Bean curd, mashed
3 Egg whites
1/2 t Ginger juice
1 T Gin
1 T Peanut oil
1/4 t Salt
1/2 t Five-spice powder
1 pn Sugar
1 Carrot
1/2 c Stock
1 t Sesame oil
Cornstarch paste
3 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 149
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 31.6mg
Sodium: 473.3mg
Potassium: 234.2mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1.9g
Protein: 14.6g


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