Ingredients:300g packet silken toufu
1 egg white
100g lean minced chicken
3 water chestnuts, diced finely
1 small carrot, grated (reserve some for garnish)
1 tablespoon soya sauce
½ teaspoon salt
1 teaspoon ground white pepper
2 sprigs spring onion, chopped
1 sprig coriander, to garnish
Method:
1. Place all the ingredients in a mixing bowl and use your hands to incorporate everything together, breaking up the toufu.
2. Oil the inside of a ring mould and place it on the centre of a heatproof plate (or you can steam the toufu in oiled bowls and overturn after).
3. Fill the inside of the ring mould with the toufu mixture until full.
4. Cover the plate with cling film and steam for 15 minutes.
5. Gently remove the ring moulds (or overturn the bowl if you are using) and garnish with some additional grated carrots and a sprig of coriander.
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