Steamed Chicken And Beancurd

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1 c chicken meat, minced 1/2 ts five-spice powder
2 c beancurd, mashed 1 ds sugar
3 ea egg whites 1 ea large carrot
1/2 ts ginger juice 1/2 c stock
1 tb gin 1 ts sesame oil
1 tb peanut oil 1 tb cornstarch paste
1/4 ts salt 3 ea lettuce leaves
4 servings
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 breakdown 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
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