Recipe - Steamed Chicken And Bean Curd

1 cup Chicken meat, minced
2 cup Bean curd, mashed
3 Egg whites
One half teaspoon Ginger juice
1 tablespoon Gin
1 tablespoon Peanut oil
One fourth teaspoon Salt
One half teaspoon Fivespice powder
1 pn Sugar
1 lg Carrot
One half cup Stock
1 teaspoon 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 puddinglike 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, fivespice 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 oversteaming, 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