Recipe 4 All: Steamed Chicken and Beancurd Recipe — Every recipe in the World on this site.

Recipe 4 All: Steamed Chicken and Beancurd Recipe

Steamed Chicken and Beancurd

Yield: 4 Servings
1cups Chicken meat, minced
2cups Beancurd, mashed
3  Egg whites
½teaspoon Ginger juice
1tablespoon Gin
1tablespoon Peanut oil
¼teaspoon Salt
½teaspoon Five-spice powder
1pn Sugar
1lg Carrot
½cups Stock
1teaspoon Sesame oil
  Cornstarch paste
3lg Cabbage or lettuce leaves

Preparation: All mixing can be done in food processor. Or, use cleaver to finely mince chicken and mash beancurd. In bowl, combine egg whites, oil, ginger juice, gin, salt, five-spice powder and sugar; stir to break down egg and blend. Add chicken and beancurd; 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/beancurd 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 beancurd 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. Happy Charring

Your Steamed Chicken and Beancurd is ready. Bon appetit!

Related recipes: Chicken, Tofu, Main dish, Echo

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy