Introducing the bride and bridegroom with their best men and women. Chicken breast, firm tofu, leek, green onion, eggs, red and green chili, garlic.
First, chop chicken breast with knife. You can use prepacked minced chicken. I just like to work out on my biceps by chopping myself.
Mince the veges as fine as you can. The leek can be sliced a little bigger than others because he is a macho.
Smash the tofu with side of your knife. This is firm tofu and She needs to loosen up before the wedding.
Place the tofu on the cotton cloth and squeeze out as much water as you can. Don’t be shy on this part.
Now, Put all the main ingredients in the mixing bowl and add 1 egg yolk, rice wine, soy sauce, sesame oil, sugar, and salt and pepper.
Mix them very well with your hand. This is a wedding party and you gotta have fun with it.
Get 2 pieces of foil and spray with oil. Place chicken tofu mixture on each foil making log shape, about 2″ in diameter.
Roll the foil cover tightly pinching each ends to secure nothing runs out from the edges.
If you have the tool above (It is a bamboo roll typically used in making sushi), use it to round up the shape and secure the tightness of the log. If you don’t have it, that’s the end of the road for you!…just kidding. 🙂 You can ignore this step.
Now this is the honeymoon part of marriage. Place the logs on the steamer in the shallow pan and add a little water on the bottom. Cover the lid. You are going to give them a nice steam bath for their honeymoon. Just about 10 minutes on medium heat.
Look at this beauty! They can be quite hot right out of pan…of course they just had their honeymoon!…so make sure you cool them down a bit before you open the foil cover.
Cut each log into 1/2″ thick slices. Mine yield about 15 slices on each log. I ate the end pieces as I was taking this picture and they were so yummy!
Coat each slices lightly with flour and egg.
Heat some oil in non stick pan on medium heat. Brown the patties until just golden brown. That’s it. All finished. I had 30 patties made and ate about 6 of them during photo shoot session.
I served these patties with some rice to my family and they loved it. Here is some creative ideas that you can utilize this dish. Instead of steaming process, you can make them into big patties like hamburger patties, coat with flour and egg, and fry them in the same way. It will take longer to cook and the color will be darker but they will make gorgeous chicken tofu burger with some lettuce & and tomatoes. Or just serve these little mini patties warm as an appetizer. They are perfect to bite on.
- 3/4 lb (350g) chicken breast, boneless and skinless
- Half packet firm tofu, about 8 oz
- 1/4C leek thinly sliced
- 2T green onion chopped
- 2t garlic finely minced
- 2t red chili seeded and finely minced
- 2t green chili seeded and finely minced
- 1 egg yolk
- 1T rice wine
- 1T soy sauce
- 2t sesame oil
- 1/2t sugar
- 3/4t salt
- 1/2t pepper
- some flour for coating
- 1 egg, well beaten for coating
- 2T grape seed oil or canola oil
- Chop chicken breast finely with knife. put in a mixing bowl.
- Smash tofu with side of you knife. Place in a cotton cloth and squeeze out as much water as possible, and add to the bowl with chicken.
- Add the the rest of mixing ingredients in the bowl and mix them very well with hand.
- Spray 2 pieces of foil with oil. Place half of chicken mixture on each foil making log shape, about 2" in diameter. Tightly cover the mixture with foil and pinch each ends to secure.
- Place the logs on the steamer in a shallow pan. Pour a little water and cover the live. Steam the logs over medium heat for about 10 minutes.
- Unfold the cover and cut each logs into 1/2" thick slices. It will yield about 13-16 slices on each log.
- Coat each slices with flour and then egg. Fry them in a little oil on nonstick pan on medium heat until golden brown.
- Serve warm with rice.