Recipe

Chicken and water chestnut tofu pouches

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

Jul 31, 1976 2:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Chicken and water chestnut tofu pouches
  • 500 gram chicken mince
  • 1/3 cup (65g) water chestnuts, rinsed, drained, chopped finely
  • 1/4 teaspoon five-spice
  • 1 tablespoon finely chopped fresh coriander
  • 1 clove garlic, crushed
  • 2 centimetre piece fresh ginger (10g), grated
  • 1 fresh long red chilli, chopped finely
  • 12 seasoned fried bean curd pouches
  • 1/3 cup (80ml) tonkatsu sauce

Method

Chicken and water chestnut tofu pouches
  • 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.

Notes

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.

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