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Steamed Chicken And Beancurd

Steamed Chicken and Beancurd recipe image
A delicate Chinese-style steamed dish featuring minced chicken and mashed beancurd seasoned with five-spice powder and ginger. The mixture is steamed until firm and smooth, then served with a light cornstarch-thickened stock glaze and sesame oil. Garnished with blanched lettuce leaves and sliced carrots, this recipe offers a light yet savory protein-rich main course.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 215.6
Dietary: Gluten-free
Description
A delicate Chinese-style steamed dish featuring minced chicken and mashed beancurd seasoned with five-spice powder and ginger. The mixture is steamed until firm and smooth, then served with a light cornstarch-thickened stock glaze and sesame oil. Garnished with blanched lettuce leaves and sliced carrots, this recipe offers a light yet savory protein-rich main course.
Ingredients
  • 1 cups Chicken meat, minced
  • 1/2 teaspoons five-spice powder
  • 2 cups Beancurd, mashed 1 ds sugar
  • 3 whole Egg whites
  • 1 whole large carrot
  • 1/2 teaspoons Ginger juice
  • 1/2 cups stock
  • 1 tablespoons Gin
  • 1 teaspoons sesame oil
  • 1 tablespoons Peanut oil
  • 1 tablespoons cornstarch paste
  • 1/4 teaspoons Salt
  • 3 whole lettuce leaves
Directions
  1. 1
    All mixing can be done in food processor.
  2. 2
    Or, use cleaver to finely mince chicken and mash beancurd.
  3. 3
    In bowl,
  4. 4
    combine egg whites, oil, ginger juice, gin, salt, five-spice powder and sugar;
  5. 5
    stir to breakdown egg and
  6. 6
    blend .
  7. 7
    Add chicken and beancurd; mix thoroughly.
  8. 8
    Dip cabbage leaves in boiling water to make limp.
  9. 9
    Wash and peel carrot; slice thinly on bias.
  10. 10
    Steaming: Place limp leaves in shallow bowl.
  11. 11
    Arrange carrots on leaves in decorative pattern.
  12. 12
    Pack chicken/beancurd mixture tightly in bowl to fill it.
  13. 13
    Steam for about 40 minutes at medium boil.
  14. 14
    Steaming will
  15. 15
    make mixture very smooth and firm (avoid over-steaming, which causes beancurd to become dry and hard).
  16. 16
    When ready to serve, turn out on serving platter; gently remove leaves; cover with glaze.
  17. 17
    Glaze: Heat stock in saucepan; when hot, add cornstarch paste to thicken.
  18. 18
    When ready to use, reheat and add sesame oil; pour over dish

Nutrition Facts

Servings 4

Amount Per Serving
Calories 215.6kcal
% Daily Value *
Total Fat 10.9g17%
Saturated Fat 2.7g14%
Cholesterol 53.4mg18%
Sodium 1392.5mg59%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 24.4g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beancurd, beans, blending, boiling, carrot, chicken, cornstarch, egg, fivespice, gin, ginger, international, juice, large, leaves, lettuce, main, mashed, meat, minced
Read it online: https://www.chefs-mate.com/recipe/steamed-chicken-and-beancurd/