Orchid Tofu
Chicken breast and pork fat are pounded into a paste, steamed into an orchid-shaped, tofu-like preparation, and finished with a sauce.
Ingredients
Chicken breast
175 g
Pork fat
75 g
Pea shoots
10 g
Ham
50 g
Egg whites
3
Wet starch
25 g
Scallion-ginger water
30 g
Fine salt
3 g
Shaoxing wine
5 g
MSG
2 g
Clear broth
150 g
Rendered pork fat
150 g
Instructions
1
Make the batter
Pound the chicken breast and pork fat into a paste. Place in a bowl and combine with the egg whites, 20 g wet starch, scallion-ginger water, 50 g clear broth, 3 g fine salt, 3 g Shaoxing wine, 1 g MSG, and 100 g rendered pork fat, then beat into a fluffy batter.
2
Shape and steam
Wash 18 small wine cups. Arrange the pea shoots and ham against the inner walls in an orchid pattern, then fill each cup about 80% with the chicken batter. Steam until fully cooked, then unmold each one onto a serving plate.
3
Make the sauce
Place a wok over medium heat. Add 50 g rendered pork fat, 100 g clear broth, 2 g fine salt, 2 g Shaoxing wine, and 1 g MSG. Once it comes to a boil, stir in 5 g wet starch to make a thin flowing glaze. When the sauce bubbles up, pour it over the orchid tofu and serve.
