Chicken Mousse Tofu

Name: Chicken Mousse Tofu
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 600 g Tofu (peeled, crushed into a paste with a knife); 150 g Chicken breast (sinews removed, finely minced with a double blade); 25 g Pork fat (finely minced); 50 g Water chestnuts (diced into small pieces); 2 Egg whites; 150 g Cold chicken broth; 3 g Fine salt; 1 g MSG; 5 g Cooking wine; 5 g Chopped scallions; 10 g Minced ginger (use 5 g); 3 g White pepper; 1500 g Rendered pork fat (actual use 80 g); 25 g Rehydrated shiitake mushrooms; 15 g Wet cornstarch; 10 Bok choy hearts

Mix mashed tofu with minced chicken and shape into small balls. Deep-fry briefly, then steam until cooked through. Finish with a starch-thickened sauce poured over the top.

55 min

Easy

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Ingredients

Tofu (peeled, crushed into a paste with a knife) 600 g

Chicken breast (sinews removed, finely minced with a double blade) 150 g

Pork fat (finely minced) 25 g

Water chestnuts (diced into small pieces) 50 g

Egg whites 2

Cold chicken broth 150 g

Fine salt 3 g

MSG 1 g

Cooking wine 5 g

Chopped scallions 5 g

Minced ginger (use 5 g) 10 g

White pepper 3 g

Rendered pork fat (actual use 80 g) 1500 g

Rehydrated shiitake mushrooms 25 g

Wet cornstarch 15 g

Bok choy hearts 10

Instructions

Preparing the ingredients

Remove the sinews from the chicken breast and finely mince it with a double blade. Peel the tofu and crush it into a paste with a knife. Dice the water chestnuts into small pieces. Finely mince the pork fat.

Mixing the chicken-tofu paste

Combine the minced chicken with the egg whites, 150 g cold chicken broth, 2 g fine salt, MSG, and cooking wine; stir into a smooth paste. Add the tofu paste, diced water chestnuts, minced pork fat, chopped scallions, 5 g minced ginger, and white pepper, and mix well to form the chicken-tofu mixture.

Frying and steaming

Place a wok over high heat, add the rendered pork fat and heat to 50-60% hot. Shape the chicken-tofu mixture into oval patties and slip them into the oil. Fry until about 70% done, then remove and arrange in a bowl. Add the shiitake mushrooms and chicken broth, then steam over high heat for 15 minutes. Remove, pour off the liquid, and invert onto a plate. Pour the reserved liquid into a pot and bring to a boil. Add the wet cornstarch slurry to thicken, pour over the chicken-tofu, and sprinkle with white pepper.

Stir-frying the bok choy hearts

Place a wok over the heat, add 25 g rendered pork fat and heat until hot. Add the bok choy hearts, sprinkle with fine salt, and stir-fry until just cooked through. Remove and arrange around the chicken-tofu to finish.