Savory Steamed Bean Curd Cake Recipe
Ingredients
| Cornstarch | 3/4 Teaspoon | |
| Wine | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Pepper white | 1 Dash | |
| Boneless chicken | 4 Ounce | |
| Bean curd square | 2 | |
| Oil | 2 Teaspoon | |
| 4 dried black mushrooms, soaked and cut into strips | ||
| Green onion | 2 Tablespoon, chopped | |
| Sesame oil | 1 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| Dash of white papper | ||
Directions
1. Marinate chicken for 30 minutes.
2. Slightly mash bean curd and let drain in a sieve for 5 minutes.
3. Heat oil in wok over high heat. Add chicken and mushrooms. Stir for 1 1/2-2 minutes or until chicken turns white. Remove and set aside.
4. In a shallow pie pan, place mashed bean curd, cooked chicken and mushroom, 1 tablespoon green onion, sesame oil and salt. Mix well and press mixture down to make a smooth surface.
5. Steam over medium-high heat for 8-10 minutes.
2. Slightly mash bean curd and let drain in a sieve for 5 minutes.
3. Heat oil in wok over high heat. Add chicken and mushrooms. Stir for 1 1/2-2 minutes or until chicken turns white. Remove and set aside.
4. In a shallow pie pan, place mashed bean curd, cooked chicken and mushroom, 1 tablespoon green onion, sesame oil and salt. Mix well and press mixture down to make a smooth surface.
5. Steam over medium-high heat for 8-10 minutes.
Chef
