Braised Bean Curd Puffs

Name: Braised Bean Curd Puffs
Yield: Serves 6–8 with 3–5 Other Dishes
Cuisine: China
Ingredients: 225 g (8 oz) precooked cod fish balls; 9–12 bean curd puffs, halved; 1 chicken or vegetable stock cube, mashed; 2.5 ml (½ tsp) salt, or to taste; 15 ml (1 tbsp) thin or light soy sauce, or to taste; 4 spring onions, trimmed and cut into 5 cm (2 in) sections, white and green parts separated; 12–16 dried Chinese black mushrooms, reconstituted in 300 ml (10 fl oz/1¼ cups) water; 8–10 thin slices ginger, peeled; 50–85 g (2–3 oz) cellophane or glass noodles, reconstituted (see, step 1); 10–15 ml (2–3 tsp) sesame oil; 450–675 g (1–1½ lb) Chinese celery cabbage (Chinese leaves), rinsed, cut crossways at 5 cm (2 in) intervals, stalk and leafy parts separated; 60–90 ml (4–6 tbsp) peanut or vegetable oil; white or black ground pepper to taste; 575–850 ml (1–1½ pints/2½–3¾ cups) chicken stock; small bunch coriander leaves, rinsed, trimmed and torn up (optional)

Preparation info

Serves
6–8
with 3–5 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

A Casserole dish one can cook ahead of time and leave until the following day, when it will taste even better. For pot-luck, more ingredients than given below can be added, as long as they either complement them in kind, such as prawns, or contrast with them in texture, such as bamboo shoots. To enrich the casserole, slices of roasted belly pork can also be added. Because the cellophane noodles (glass noodles) are so bland as to need a very strong stock, a chicken or vegetable stock cube ma

Ingredients

Asia
China
Main course

Ingredients

Method