Kinchaku (Stuffed Tofu Pouches)
繁體中文

Ingredients

Boneless chicken breast 1/3 lb (150g) Carrot 1/4 lb (135g) Bamboo shoot 1/4 lb (113g) Shitake mushroom (Rehydrated) 5 large Snow pea 1/4 lb (113g) Shirataki (yam noodle) 1 pack (7oz/198g) Aburaage (fried tofu pouch) 10 pouch Kampyo (dried gourd shaving) 1 30" (75cm) Cooking oil 1 Tbs Soy sauce 1 Tbs Salt 1/4 tsp Sugar 1 Tbs Bonito Sauce 2 份 portion Water 2 杯 cup

Instructions

1.	Cut the chicken, carrot and bamboo shoot into tiny dices. Cut off the stem of each shiitake mushrooms and carve "*" pattern on the surface. Reserve and chop the shiitake mushroom that you carve off.
2.	Blanch the snow peas in boiling water for 1 minute; rinse them with cold water; drain and set them aside.
3.	Blanch the yam noodles in boiling water for 1 minute; rinse them with cold water; drain and chop the yam noodles.
4.	Blanch the fried tofu pouches in boiling water for 1 minute; rinse them with cold water; gently squeeze the pouches dry.
5.	Soak the kampyo in water until it is soft and expands. Cut the strip into 5 equal trips, then cut each strip lengthwise into two strips. There are ten 6"(15cm) long strips in total.
6.	Add 1 tbs. of oil, diced chicken and chopped mushroom in a heated non-stick pan. Sauté until the chicken turns white. Add carrot, bamboo shoot, yam noodles, soy sauce, salt, sugar and 1/4 cups of water. Sauté until the liquid evaporates.
7.	For each fried tofu pouch, cut off the edge of one side. Gently open the tofu pouch; fill it with the chicken/vegetable mixture until 2/3 full. Tight the pouch with a piece of kampyo strip.
8.	Place the Bonito Sauce and 1-3/4 cups of water in a pot and bring the mixture to a boil. Add the stuffed pouches and shiitake mushrooms. Cover with a piece of parchment paper (with a hole in the middle) and cook over medium-low heat until the sauce is reduced to half.
9.	Arrange the stuffed pouches, shiitake mushroom and snow peas in a bowl; sprinkle with sauce; serve with shredded ginger as desired.

福袋煮
ENGLISH

材料

無骨雞胸肉 1/3 磅(150克) 胡蘿蔔 1/4 磅 (135克) 竹筍 1/4 磅 (113克) 香菇 5 大朵 荷蘭豆 1/4 磅 (113克) 蒟蒻麵 1 包 (7盎司/198克) 炸豆腐包 10 個 乾干瓢 1 30"(75cm) 食用油 1 大匙 醬油 1 大匙 鹽 1/4 小匙 糖 1 大匙 柴魚燒煮汁 2 份 水 2 杯 cup

做法

1.	雞肉，胡蘿蔔和竹筍都切成細小丁。香菇剪去硬蒂後在表面切刻出米字紋路，刻下來的香菇屑切碎。
2.	把荷蘭豆放進滾水裡川燙1分鐘。撈出用冷開水沖涼，濾乾後放在一旁備用。
3.	蒟蒻麵在滾水裡煮1分鐘。用冷水沖涼後切碎。
4.	油豆腐包在滾水裡燙1分鐘。用冷水沖洗後輕輕地擠去水份。
5.	干瓢在水裡泡軟後等切成5條，每一條再直切成兩長條。最後有10條6"(15cm)長的干瓢。
6.	不沾鍋燒熱加入1大匙油，雞肉丁和香菇碎炒到雞肉變白。續加入胡蘿蔔，竹筍，蒟蒻碎，醬油，鹽，糖和1/4杯水炒汁醬汁收乾。
7.	將豆腐包的一邊切開。慢慢地將豆腐包打開，填入炒好的餡料到2/3滿。取一條干瓢將封口綁緊打結。
8.	柴魚燒煮汁加1-3/4杯水在鍋裡燒開。放進福袋和香菇，蓋上一張烘培紙(中間剪個小洞)後轉中小火，繼續煮到醬汁收到剩下一半。
9.	將福袋，香菇和荷蘭豆裝在碗裡，再淋些醬汁。食用時可以佐配薑絲。

最後更新 (Last Update): 10/23/2020
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