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Steam Tofu with Chicken...

Ingredietns:
2/3 lb (300g)         Tofu
3 1/2 Oz  (100g)    Ground chicken
1 med.                   Egg
1/2 tsp                   Salt
1/2 tsp                   Soy sauce
1 1/2 Oz (40g)       Bamboo Shoot (Fresh or canned)
1 Oz (30g)            Carrots
6-7 medium          Snow peas
3  medium            Shiitake mushroom(Dried)
1 inch                   Ginger
----Sauce-----
2/3 cup                   Bonita Soup (or Chicken broth)
1/2 tsp                    Salt
1/2 tsp                    Soy sauce
1 tsp                       Mirin (Sweet rice wine)
11/2 tsp                Corn starch

Preparation:
1. Wrap tofu in a cloth and remove/squeeze out moisture.  Place in a bowl; add ground chicken, egg, salt, soy sauce, and mix well. Set aside.

2. Cut bamboo shoots and carrots into thin strips.   Soak dried shiitake in water till soft (30 min).  When soft, remove the stark and cut thinly into strips.  Remove the strings from snow peas and put in boiling water for 30 seconds.  Then cut into thin strips.

3. Mix carrots, bamboo shoots, snow peas, shiitake mushroom into tofu mixture and mix well.  Divide into 4 equal portions and form into balls. Steam them for 10 minutes at high heat. (Keep the soup that collect).

2. Mix sauce, 3-4 tbsps of soup that collected on on the plate containing the tofu mixture while it was being steamed.  Heat the mixture and bring to boil once.  Remove from heat.

3. Place steamed tofu balls in a dish. Pour the sauce on the tofu mixture and garnish with finely grated ginger. Serve.