Steamed minced chicken with mix veg
Ingredients:
120g chicken breast (minced)
3 waterchessnut (chopped)
30g carrot (chopped)
1 Japanese beancurd (mashed) – also known as egg tofu (玉子豆腐, 蛋豆腐, 日本豆腐)
Small handful of frozen green peas
120g chicken breast (minced)
3 waterchessnut (chopped)
30g carrot (chopped)
1 Japanese beancurd (mashed) – also known as egg tofu (玉子豆腐, 蛋豆腐, 日本豆腐)
Small handful of frozen green peas
Seasonings:
1½ tbsp oyster sauce
1 tbsp light soya sauce
½ tsp sugar (optional)
Dash of sesame oil and pepper
Cornflour
1½ tbsp oyster sauce
1 tbsp light soya sauce
½ tsp sugar (optional)
Dash of sesame oil and pepper
Cornflour
Methods:
1. Combine all ingredients with seasonings in a mixing bowl. Stir in 1 direction until well combined.
2. Add some cornstarch and bit of water to the mixture and mix well.
3. Put the mixture on a steaming tray and flatten it with a spoon. Arrange green peas on top.
4. Cover the tray with cling wrap and chill it in the fridge for at least half an hour.
5. After chilling, steam for about 20 mins or until cooked.
6. When cooked, removed from the steamer and put some fried garlic or shallot oil on top.
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1. Combine all ingredients with seasonings in a mixing bowl. Stir in 1 direction until well combined.
2. Add some cornstarch and bit of water to the mixture and mix well.
3. Put the mixture on a steaming tray and flatten it with a spoon. Arrange green peas on top.
4. Cover the tray with cling wrap and chill it in the fridge for at least half an hour.
5. After chilling, steam for about 20 mins or until cooked.
6. When cooked, removed from the steamer and put some fried garlic or shallot oil on top.
Hi, thx for sharing this recipe.. Look really yummy..
Btw, sorry for my stupid question, but do put the mixture directly to the steaming tray? (the tray that have lots of holes in it). Won’t it be very watery?
And when we steam, do we still wrap it in cling wrap?
Astrid: It’s my pleasure! The steaming tray I referred to is any heat-proof dish or stainless steel plate (as per this photo – https://food-4tots.com/2008/06/22/steamed-mashed-beancurd-and-fish-paste-1/). Sorry for the confusion. No need to wrap it unless you want to steam egg. Hope this clarifies your doubt. Happy trying! 😉
Thanks 🙂 i’ve tried it and the whole family love it 🙂 sure will make again..
Astrid: Thanks for your kind feedback!!;)
Hi hi, is there any difference between Japanese beancurd and the common unicurd tofu? Thanks!
Yixi: Japanese beancurd is another name for egg tofu (玉子豆腐, 蛋豆腐 or 日本豆腐). You can refer to Wikipedia for more information – http://en.wikipedia.org/wiki/Tofu. Sorry for the confusion. 😉
Thanks! Do you think it is ok to use normal tofu or will the taste be weird?
Yixi: You’re always welcome!! It’s fine to use plain silken tofu but the taste will be slightly bland. I did that too when I ran out of egg tofu. 😉
Ok thanks a lot!
Yixi: No problem! Happy trying!
Hi,
I had just came across your site and tried this dish. It is so delicious and my hubby like it so much. Thanks so much for your sharing. I added in corn and chopped mushroom. It is tasty as well 🙂
Looking forward to seeing more sharing from you. Especially love steam dish as I am a working mum who cant afford to do much cleaning.
Thanks once again 🙂
May: Thanks for your kind feedback! Glad that my recipe suits your palate. Your modified version sounds delicious!