Dinner ideas

Chicken and water chestnut tofu pouches

Healthy, delicious and authentic Asian-style chicken and water chestnut tofu pouches.
chicken and water chestnut tofu pouches
4
45M

Ingredients

Method

1.Combine mince, chestnut, five-spice, coriander, garlic, ginger and chilli in medium bowl.
2.Carefully open pouches on one side, gently pushing fingers into each corner.
3.Spoon one rounded tablespoon of chicken mixture into pouch, pushing mixture into corners (be careful not to overfill or tear pouch). Fold one side of pouch down over chicken mixture; fold other side over top of first side. Turn pouch over so fold is underneath. Repeat with remaining pouches and mixture.
4.Place pouches, in single layer, in baking-paper-lined bamboo steamer. Steam, covered, over wok of simmering water, about 15 minutes or until cooked through.
5.Cook pouches in heated lightly oiled large frying pan, uncovered, about 5 minutes or until browned. Serve pouches with tonkatsu sauce.

Tonkatsu, a thick, fruity, spicy sauce, somewhat similar to a commercial barbecue sauce, is available from Asian grocery stores. Ready-to-use seasoned bean curd pouches are available cryovac-packed from Asian supermarkets.

Note

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