You are here

Chicken and Tofu Custard

  Whole chicken breast 1 Pound, boned and skinned (1 Large Piece)
  Bacon 1⁄4 Pound
  Water 2⁄3 Cup (10.67 tbs)
  Medium firm tofu 8 Ounce
  Egg whites 2
  Cornstarch 1 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Sesame oil 1⁄4 Teaspoon
  Fresh mushrooms 4 Medium, cut in 1/4-inch-thick slices
  Regular strength chicken broth 1⁄2 Cup (8 tbs)
  Green onion sauce 1⁄2 Cup (8 tbs)

Use coarsest blade of food chopper to grind chicken and uncooked bacon (or process with a food processor) until coarsely chopped.
You should have 1 1/2 cups ground meat.
In a blender or food processor, combine ground meat, water, tofu, egg whites, cornstarch, salt, pepper, and sesame oil; blend until mixture is smooth.
Turn into a well-greased 9-inch pie pan, spreading evenly.
(At this point you can cover and refrigerate for as long as 8 hours.) In a small pan over medium heat, simmer mushrooms in chicken broth for 10 minutes; reserve.
To cook custard, place pan on rack in wok over 1 1/2 to 2 inches boiling water.
Cover wok and steam for 10 minutes or until a knife inserted in center of custard comes out clean.
Remove from wok; tip pan to drain excess drippings.
Invert onto a serving plate.
Remove mushroom slices from chicken stock and arrange in a band around top of custard; reserve stock for green onion sauce.
Pour sauce over custard and serve in wedges.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 939 Calories from Fat 271

% Daily Value*

Total Fat 31 g48.2%

Saturated Fat 8.2 g40.8%

Trans Fat 0.1 g

Cholesterol 293.1 mg97.7%

Sodium 2718.5 mg113.3%

Total Carbohydrates 18 g5.8%

Dietary Fiber 2.4 g9.7%

Sugars 3.3 g

Protein 143 g285.8%

Vitamin A 11.9% Vitamin C 27.7%

Calcium 52.5% Iron 41.6%

*Based on a 2000 Calorie diet

Chicken And Tofu Custard Recipe