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Bird's Nest, Chicken, and Tofu
|Bird's Nest, Chicken, and Tofu|
3 Tablespoons soaked birdís nest pieces, coarsely chopped
2 egg whites, whipped until firm
1/4 pound chicken, white meat only, minced
1/2 pound soft bean curd, mashed
1/4 teaspoon low sodium chicken bouillon powder
1/2 teaspoon sugar
1/2 teaspoon vegetable oil
1 cup chicken stock or water
4 teaspoons cornstarch mixed with the same amount of cold water
1 sprig fresh coriander, coarsely minced
1. Set aside one tablespoon of the bird's nest pieces, and gently fold the rest of them with the egg whites, chicken, bean curd, bouillon powder, and the sugar until well mixed.
2. Oil the insides of four to six Chinese teacups and fill them with the egg white mixture. Steam these over rapidly boiling water for nine minutes, then turn the firmed mixture out on a serving platter.
3. Bring chicken stock and the cornstarch mixture to the boil, and when thickened, pour over the unmolded bird's nest mixture.
4. Sprinkle the set aside bird's nest pieces and the coriander on top, and serve.