Braised Beancurd Skin Parcels

Name: Braised Beancurd Skin Parcels
Yield: Serves 4
Cuisine: China
Ingredients: 4 dried Chinese black mushrooms; 300 g/11 oz skinless chicken breast; 2.5 ml/½ tsp ground black pepper; 2.5 ml/½ tsp sugar; 30 ml/2 tbsp vegetable oil; 30 ml/2 tbsp black bean sauce; 1–2 sheets of beancurd skins; 30 ml/2 tbsp sesame oil; 100 ml/3½ fl oz/scant ½ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Beancurd skins are a healthier option than wheat-flour-based spring roll wrappers and taste much better, especially when they have a delicious chicken, mushroom and bean sauce filling. These little parcels are easy to make and do not take long to steam, and make an excellent addition to a selection of dim sum.

Ingredients

4 dried Chinese black mushrooms
300 g/11 oz skinless chicken breast

Asia
China
Starter
Spring
Gluten-free

Method

Soak the mushrooms in a bowl of boiling water for 20–30 minutes, until soft. Drain and slice into thin strips, discarding the stems. Slice the chicken into 1 cm/½ in-thick strips.
Heat the vegetable oil in a wok or frying pan. Add the chicken and mushroom strips and stir-fry for 3 minutes. Add the black bean sauce, pepper, sugar and sesame oil and stir-fry for