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Savory Steamed Bean Curd Cake

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  Cornstarch 3⁄4 Teaspoon
  Wine 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  White pepper 1 Dash
  Boneless chicken 4 Ounce (112 Grams)
  Bean curd square 1 Pound (450 Grams)
  Oil 2 Teaspoon
  Dried black mushrooms 4 , soaked and cut into strips
  Chopped green onion 30 Milliliter (2 Tablespoons)
  Sesame oil 1 Teaspoon
  Soy sauce 2 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Savory Steamed Bean Curd Cake Recipe