Steamed chicken and bean curd

Ingredients

Quantity		Ingredient
1	cup	Chicken meat, minced
2	cups	Bean curd, mashed
3		Egg whites
½	teaspoon	Ginger juice
1	tablespoon	Gin
1	tablespoon	Peanut oil
¼	teaspoon	Salt
½	teaspoon	Five-spice powder
1	pinch	Sugar
1	large	Carrot
½	cup	Stock
1	teaspoon	Sesame oil
		Cornstarch paste
3	larges	Cabbage or lettuce leaves

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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