Thursday, October 18, 2007

Beancurd skin roll with huai shan

6 sticks of fresh huai shan, 1cm thick, 7cm long
2 teaspoons kei chi
1 chicken thigh deboned and cut into small pieces
1/2 tsp salt
2 tsps soya sauce
2 tsps ginger juice
2 tsps sesame oil
1/2 Tbsp Hua Tiao wine (optional)
Beancurd skin (fresh fu pei), cut into large long pieces
6 sticks of yam, 1 cm thick, 7cm long
3 Chinese mushrooms, soaked in water and cut into quarters
1/2 tsp cornflour mixed with a little water

1. Marinate the chicken with the salt, soya sauce, ginger juice, sesame oil and wine and leave aside for 15 minutes.

2. Steam the chicken with the mushrooms and kei chi for 30 minutes over boiling water. Leave to cool.

3. Steam the sticks of yam on a separate plate till cooked. Ladle some chicken gravy over the yam.

4. Spread out the beancurd skin on a board. Put on it a stick of yam, a stick of huai shan, some kei chee, mushroom and chicken. Roll up. (It should have a double layer of skin. Repeat with the rest of the beancurd skin.)

5. Steam the rolls over boiling water for 10 minutes.

6. Thicken the remaining chicken gravy with cornflour mixture in a small pot over the fire. Drizzle over the beancurd skin rolls.

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