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
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.
