Every so often I get on a
jag. I have been mulling over various things to do with one of my favorite
bi-products. Bean curd-skin or yuba as it is known in Japanese cuisine. I adore
a particular steamed pork filled concoction that I can never pronounce quite
well enough to find out which chart it is on when I am out for dim sum. Usually
with patience I spot bamboo streamer containing what is called sin zuk gyun.
It is the outer skin that
left me percolating with Ideas. I have cut the skins into strips that then got
dropped into my Chicken Noodle Soup, now sans noodles. I have crisped them in
the oven to be broken over salads in lieu of croutons. Then I decided to
continue my playtime with bean curd-skin, and make an Asian-esque burrito. I
bought frozen sheets that defrosted very quickly, and then made a ground
chicken mixture rolled like I would for a burrito, and into the oven.
The were a hit with my
in-house testing team and me, which is great because I am always trying to get
Hokan to eat more soy. I am not done
with this product for there is a lasagna and Moroccan pastilla coming to a
dinner table near you.
Asian Inspired Wrapped Chicken - serves 6
6-ounces rice noodles
1-pound ground
chicken
2-tablespoons minced
ginger
3-garlic cloves -
minced
1- large shallot –
minced
8-ounces chopped
bamboo shoots
¼-cup chopped
cilantro
¼-cup soy sauce
3 sheets tofu skin
(approx. 6-ounces total weight)
1-tablespoon sesame
oil
Soak the noodles in
a bowl of hot water for 15 minutes, and then drain. Cut up the noodles into
2-inch pieces.
Thoroughly combine
the noodles, chicken, ginger, garlic, shallots, bamboo shoots, cilantro and soy
sauce.
Layout a sheet of
the tofu skin on a clean work surface, and place a third of the chicken mixture
on the bottom third to about 1-inch from each side. Fold in the sides, and roll
the chicken mixture up. Continue with the remaining tofu skin and chicken
mixture.
Pre-heat the heat
to 400-degrees.
Place the rolls on
a baking tray, and brush them with the sesame oil.
Bake in to the oven
for 15 to 20 minutes. Slice each roll into thirds and serve warm.
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