Douhua

Silken tofu pudding set just barely and served in warm ginger syrup or sweet peanut broth as a gentle dessert.

Ingredients

• 1 kg chicken thighs
• 1 cup glutinous rice
• a handful of sliced scallion whites
• 1/2 tsp chili oil
• 2 tbsp neutral vegetable oil
• 1 cup napa cabbage, sliced
• a handful of fresh scallion greens, chopped
• a generous spoonful of toasted sesame seeds
• 1 cup water
• 2 tsp five-spice powder

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with toasted sesame oil.

2. 2

   In a large bowl, whisk together the steamed buns and star anise until evenly combined.

3. 3

   In a separate bowl, blend the soy sauce with the pork stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 10 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with cilantro or a dusting of toasted sesame seeds.

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