Instructions: Preparation: All mixing can be done in food processor. Or, use cleaver to finely mince chicken and mash beancurd. In bowl, combine egg whites, oil, ginger juice, gin, salt, five-spice powder and sugar; stir to breakdown egg and blend. Add chicken and beancurd; mix thoroughly. Dip cabbage leaves in boiling water to make limp. Wash and peel carrot; slice thinly on bias.

Steaming: Place limp leaves in shallow bowl. Arrange carrots on leaves in decorative pattern. Pack chicken/beancurd mixture tightly in bowl to fill it. Steam for about 40 minutes at medium boil. Steaming will make mixture very smooth and firm (avoid over-steaming, which causes beancurd to become dry and hard). When ready to serve, turn out on serving platter; gently remove leaves; cover with glaze. Glaze: Heat stock in saucepan; when hot, add cornstarch paste to thicken. When ready to use, reheat and add sesame oil; pour over dish.

Serves 4 -

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