Steamed Chicken and Bean Curd Recipe

Free Recipe Steamed Chicken and Bean Curd

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Steamed Chicken and Bean Curd Recipe

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

Steamed Chicken and Bean Curd Preparation

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

Cooking Temperature:

Recipe Serves: 4

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