1 sliced tomato
4 oz. minced chicken
1 tsp. sherry
A pinch each of salt, ginger and scallion
2 egg whites
1 lb. bean curd
2 tbsp. cornstarch
1 oz. vegetable oil
1/2 cup of chicken broth
1. Slice the tomatoes. Add minced chicken, sherry, salt, ginger and scallion to the egg whites.
2. Slice the bean curd. Sandwich two layers of the mixture between three layers of bean curd. Cut bean curd into small diamond shapes and steam for 10 minutes.
3. Add broth into the bean curd with tomato, salt. Thicken broth with cornstarch, add oil and pour over bean curd. Serve-