---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STEAMED CHICKEN AND BEAN CURD
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       1 c  Chicken meat, minced
       2 c  Bean curd, mashed
       3    Egg whites
     1/2 ts Ginger juice
       1 tb Gin
       1 tb Peanut oil
     1/4 ts Salt
     1/2 ts Five-spice powder
       1 pn Sugar
       1 lg Carrot
     1/2 c  Stock
       1 ts 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 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.
  
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