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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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 964.4mg||33 %|
|Potassium 304.6mg||8 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 11.6g|
|Protein 16.4g||23 %|
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Calories per serving: 164
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