Buddha 'Chicken'

Cooking Instructions

Break the bean curd sticks in half and soak for 4 hours in water with a pinch of bicarb of soda. Place a plate on top to prevent floating. Rinse, soak in plain water for 1/2 hour or until being used. Pat dry on a towel before frying. Smash the aniseed and mix with shoyu. Soak for 1/2 hour. Heat light sesame oil in wok. When hot, add bean curd sticks and stir fry rapidly. Drain shoyu, discard aniseed. Add with remaining ingredients, except dark sesame oil, mix and fry over low heat for 10 minutes with lid on. Add dark sesame oil. Remove to a bowl and allow to cool. Now, to form a sausage shape, use a tea towel, squeeze the bean sticks and line them up a few inches from the edge of the cloth. Roll cloth over the sticks and then roll it up. Tie tightly with string all the way along, criss-crossing. Steam for 40 minutes. Refrigerate 2 - 4 hours. Unwrap, slice and serve as an appetizer or part of a meal.