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Poultry-Filled Bean Curd Rolls


Poultry-Filled Bean Curd Rolls
1 Tablespoon vegetable oil
1 small carrot, peeled and shredded
1 stalk celery, shredded
3 soaked shredded shiitake mushrooms, stems discarded
3 sprigs cilantro, minced
1 Tablespoon granulated sugar
2 Tablespoons dark soy sauce
1 Tablespoon cornstarch
2 bean curd sheets soaked, dry edges discarded
1 Tablespoon thin soy sauce
½ cup duck or goose meat, minced
2 Tablespoons Chinese black tea leaves
2 Tablespoons brown sugar
½ cup cooked rice

1. Heat oil in a wok or fry pan, and stir-fry carrot and celery shreds for one minute, then add the shiitake mushroom pieces and the cilantro, and stir-fry for two minutes more before adding the sugar and soy sauce.
2. Now stir the cornstarch in and set this aside to cool.
3. Wipe both sides of each bean curd sheet with the thin soy sauce and cut each one in half. Then fill them with several tablespoons of the mushroom mixture and add some minced poultry meat, then roll each one closing in the ends then rolling them, egg roll style. Put them seamside down on a heat-proof plate set in a steamer basket and steam them over boiling water for five minutes, then remove them and let them cool.
3. Take a piece of aluminum foil, cut it into pieces six inches square. Put tea leaves, brown sugar, and the rice on this and transfer it to the bottom of a dry wok or fry pan. Heat until it starts to smoke, then put a wire rack on this and put the bean curd rolls on that rack.
4. Cover for eight minutes, remove and cut each one in half on an angle.
5. Stand on their ends, and serve.

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