Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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