Steamed Chicken & Bean Curd Recipe

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Steamed Chicken & Bean Curd Ingredients

1 cup chicken meat, minced
2 cup bean curd, mashed
3 egg whites
1/2 tsp ginger juice
1 tbsp gin
1 tbsp peanut oil
1/4 tsp salt
1/2 tsp five-spice powder
1 pinch sugar
1 large carrot
1/2 cup stock
1 tsp sesame oil
1 cornstarch paste
3 large cabbage or lettuce leaves

A Recipe for
Steamed Chicken & Bean Curd

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Using Thyme:
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This is a recipe for Steamed Chicken & Bean Curd from the recipe cookbook of Recipes-to-go (Asian)

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Steamed Chicken & Bean Curd

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Steamed Chicken & Bean Curd Directions

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.

Serves: 4

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Steamed Chicken & Bean Curd Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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