Steamed chicken and beancurd is a dish made by steaming chicken and beancurd together. The chicken is usually marinated in a mixture of soy sauce, rice wine, and Chinese five-spice powder before being steamed. The beancurd is usually steamed with a sauce made of oyster sauce, soy sauce, and water.
Preparation:All mixing can be done in food processor.
Or, usecleaver to finely mince chicken and mash beancurd.
In bowl, combineegg whites, oil, ginger juice, gin, salt, five-spice powder and sugar;stir tobreakdown egg and blend.
Add chicken and beancurd; mixthoroughly.
Dip cabbage leaves in boiling water to make limp.
Washand peel carrot; slice thinly on bias.
Steaming:Place limp leavesin shallow bowl.
Arrange carrots on leaves in decorative pattern.
Pack chicken/beancurd mixture tightly in bowl to fill it.
Steam forabout 40 minutes at medium boil.
Steaming will make mixture verysmooth and firm (avoid over-steaming, which causes beancurd to becomedry 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 tothicken.
When ready to use, reheat and add sesame oil; pour overdish.
Serves 4~ .
Ingredients
Directions
Preparation:All mixing can be done in food processor.
Or, usecleaver to finely mince chicken and mash beancurd.
In bowl, combineegg whites, oil, ginger juice, gin, salt, five-spice powder and sugar;stir tobreakdown egg and blend.
Add chicken and beancurd; mixthoroughly.
Dip cabbage leaves in boiling water to make limp.
Washand peel carrot; slice thinly on bias.
Steaming:Place limp leavesin shallow bowl.
Arrange carrots on leaves in decorative pattern.
Pack chicken/beancurd mixture tightly in bowl to fill it.
Steam forabout 40 minutes at medium boil.
Steaming will make mixture verysmooth and firm (avoid over-steaming, which causes beancurd to becomedry 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 tothicken.
When ready to use, reheat and add sesame oil; pour overdish.
Serves 4~ .
