FISH MAW BEAN CURD

Ingredients:

2 oz. minced chicken

1 tbsp. sherry

1 tsp. each ginger and scallion

Salt to taste

1 egg white

2 tbsp. cornstarch

2 oz. mashed bean curd

12 fish maws

5 cabbage hearts

1/2 oz. sliced cooked ham

1/2 oz. sliced cooked bamboo shoots

6 dried mushrooms soaked in water and sliced

1/2 cup of broth

1 tbsp. sherry

1 oz. chicken fat

To Prepare:

1. Mix chicken with sherry, ginger, scallion, salt, egg white, cornstarch and mashed bean curd.

2. Flatten fish maw and sprinkle with dry cornstarch. Cover fish maw with the chicken mixture and steam for 15 minutes. Cut cooked fish maw into rectangular pieces.

3. Clean hearts of cabbage. Cut into olive shapes and halve. Place the greens in a wok or pot, add ham, bamboo shoots, mushrooms, fish maws, broth, sherry, salt, and simmer for

5 minutes. Thicken sauce with remaining cornstarch, add chicken fat, pour into a bowl and serve.

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