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Chicken And Tofu Custard

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  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

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