| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Chinese, Chicken | 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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