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Steamed Chicken with Fuyu


Steamed Chicken with Fuyu
1 pound skinless boneless chicken thigh meat, cubed
3 one-inch squares fermented bean curd (fuyu)
1 Tablespoon sesame oil
1 teaspoon thin soy sauce
1 teaspoon granulated sugar
3 Tablespoons coarsely chopped soaked white fungus
1 teaspoon chopped dried tangerine peel
2 Tablespoons vegetable oil
1 Tablespoon minced fresh ginger
3 chili peppers, seeded and minced
1 Tablespoon cornstarch

1. Mix chicken with mashing the bean curd, the sesame oil, light soy sauce, and the sugar, and set aside for five minutes.
2. Mix white fungus, red chilies, tangerine peel, oil, fresh ginger, chili peppers, and cornstarch with two tablespoons cold water, and stir this well.
3. Mix all the ingredients together in a heat-proof serving bowl, and steam over boiling water for twenty minutes; then serve it.

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