Steamed Chicken And Bean Curd

Serves:

Ingredients:

1 c Chicken meat, minced
Cornstarch paste
1 ts Sesame oil
1/2 c Stock
1 lg Carrot
1 pn Sugar
1/2 ts Five-spice powder
1/4 ts Salt
1 tb Peanut oil
1 tb Gin
1/2 ts Ginger juice
3 Egg whites
2 c Bean curd, mashed
3 lg Cabbage or lettuce leaves

Method:

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.