| 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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