Cherry & Dennis Helper Habitat

Cantonese Steamed Chicken Parcels in Bean Curd Skin

廣東腐皮雞扎

Cantonese Steamed Chicken Parcels in Bean Curd Skin — finished dish

Total time: 68 min
Difficulty: Advanced
Servings: 4 servings

Recipe overview

Chicken, shiitake and dried lily buds are wrapped in bean curd skin and steamed until tender.

01

Ingredients

Main ingredients

350 g boneless chicken thigh
4 pieces dried shiitake mushrooms
20 g dried lily buds
4 pieces fresh bean curd sheets

Marinade

1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp cornflour
1 tsp sesame oil
20 ml strained mushroom soaking liquid

Cantonese Steamed Chicken Parcels in Bean Curd Skin — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
sieve
heatproof plate
steamer
steaming rack
kitchen tongs
measuring spoons
food thermometer

Cantonese Steamed Chicken Parcels in Bean Curd Skin — tools

03

Steps

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Rinse and soak shiitake in warm water for twenty minutes until soft

Step 1

Rinse and soak shiitake in warm water for twenty minutes until soft

Rinse and soak shiitake in warm water for twenty minutes until soft.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Soak lily buds separately for fifteen minutes, rinse and drain

Step 2

Soak lily buds separately for fifteen minutes, rinse and drain

Soak lily buds separately for fifteen minutes, rinse and drain.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Cut the chicken thigh into twelve pieces

Step 3

Cut the chicken thigh into twelve pieces

Cut the chicken thigh into twelve pieces.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Remove shiitake stems and slice; strain and reserve the soaking liquid

Step 4

Remove shiitake stems and slice; strain and reserve the soaking liquid

Remove shiitake stems and slice; strain and reserve the soaking liquid.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Mix chicken with the marinade and refrigerate for fifteen minutes

Step 5

Mix chicken with the marinade and refrigerate for fifteen minutes

Mix chicken with the marinade and refrigerate for fifteen minutes.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Wipe each bean curd sheet with a damp cloth to soften, then cut into squares

Step 6

Wipe each bean curd sheet with a damp cloth to soften, then cut into squares

Wipe each bean curd sheet with a damp cloth to soften, then cut into squares.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Place chicken, shiitake and lily buds on each sheet

Step 7

Place chicken, shiitake and lily buds on each sheet

Place chicken, shiitake and lily buds on each sheet.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Fold in the sides and roll into snug parcels, seam-side down

Step 8

Fold in the sides and roll into snug parcels, seam-side down

Fold in the sides and roll into snug parcels, seam-side down.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Arrange the parcels on a heatproof plate without overlapping

Step 9

Arrange the parcels on a heatproof plate without overlapping

Arrange the parcels on a heatproof plate without overlapping.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Once the steamer boils, add the parcels, cover and steam for fifteen minutes

Step 10

Once the steamer boils, add the parcels, cover and steam for fifteen minutes

Once the steamer boils, add the parcels, cover and steam for fifteen minutes.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Check that the thickest chicken piece reaches at least 75°C at the centre

Step 11

Check that the thickest chicken piece reaches at least 75°C at the centre

Check that the thickest chicken piece reaches at least 75°C at the centre.

Cantonese Steamed Chicken Parcels in Bean Curd Skin — Turn off the heat, rest two minutes, then remove carefully and serve with the juices

Step 12

Turn off the heat, rest two minutes, then remove carefully and serve with the juices

Turn off the heat, rest two minutes, then remove carefully and serve with the juices.

Common mistakes

Overfilled parcels cook unevenly; use only three chicken pieces per parcel.

Tips

Soften the bean curd skin only until pliable; do not soak it until fragile.