Please take a look at this picture. What do you see? Tofu, or Bean Curd, if you want to distinguish the softness of bean curd from that of Tofu. Now take another look. Carefully.
No, it's not Tofu, nor Bean Curd. Although it looks like bean curd, it is made of chicken. In Sichuan cuisine, this is a famous dish called "Ji (鸡) Dou(豆) Hua(花)", meaning Chicken Bean Curd. It has nothing to do with soybean, made purely of chicken and water. When you take a bite, you will NOT feel the texture of chicken but rather the smoothness similar to bean curd. Moreover, most people cannot even tell it's made of chicken.
Chef Liu learned the traditional method of how to make Chicken Bean Curd when he was still a young apprentice some 30 years ago in Chongqing, China. According to his teacher, or Shi(师)fu(傅), the traditional method takes a lot of labor to make Chicken Bean Curd. In addition, it requires lots of patience too. First, you have to grind Chicken into a form of meat pulp, using a stone mill. Then with a secret ingredient and right heat, it turns the meat pulp into the Chicken Bean curd in a big wok. Besides the secret ingredient, the tricky part is to get the water proportion of meat pulp right as well as the perfectly measured heat level.
Now thanks to the modern kitchen appliances, it becomes much easier to make Chicken Bean Curd now. But still it requires a lot of skills just to turn the meat pulp into Chicken Curd. Lucky for us, Chef Liu knows how to do this as a master. If you happen to be at Houston, please pay a visit to us and you can try this Chicken Curd yourself. Most likely you won't regret it.