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Steamed Bean Curd with Chicken, Salted and Century Eggs

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Steamed Bean Curd with Chicken, Salted and Century Eggs

Serves : 4
Preparation time : 20 minutes
Cooking time : 15 minutes

Ingredients :

600g silken soft bean curd (taufu)
a pinch salt
2 teaspoons shallot oil
1 salted egg, boiled, white discarded and yolk chopped
1 tablespoon cooking oil
2 cloves garlic, peeled and finely minced
50g canned pickled cabbage, drained and cut into 1cm pieces
120g minced chicken, seasoned with a pinch each of salt and ground white pepper
1 century egg, shelled, yolk discarded and translucent portion diced
2 teaspoons potato flour, mixed with 2 tablespoons water

Sauce :
250ml fresh chickne stock
2 teaspoon light soy sauce
1 teaspoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon sesame oil

Method :

Carefully place bean curd on a heatproof (flameproof) dish. Season with salt and shallot oil.
Sprinkle salted egg yolk over bean curd. Steam over rapidly boiling water for 10 minutes.
Meanwhile, heat cooking oil in wok and lightly brown garlic. Add pickled vegetables and cook for 30 seconds. Add seasoned minced chicken and stir-fry until chicken changes colour.
Pour in sauce ingredients and bring to a quick boil. Add century egg then thicken with potato flour mixture.
Carefully remove bean curd from steamer and drain off excess water. Pour thickened sauce over bean curd. Serve hot.

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Last Updated: 30/9/08