Taro Rabbits

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Taro Rabbits
(see Feast of Dessert)

Copyright 2000 Yutopian

Ingredient for skin: Minced taro or potato (200 grams), wheat starch (60 grams), butter (20 grams), salt (7 grams).

Ingredient for meat: Chicken (300 grams), bamboo shoot (100 grams), butter (250 grams), salt (10 grams), sugar, chicken broth, MSG, cornstarch, salt.

Procedure: 1) Cook taro, add wheat starch, and the rest of the skin ingredients. Knead into a dough and set aside.

2) Cook chicken and let cool. Dice chicken and bamboo shoot into tiny pieces.

3) Heat up wok and add butter. Add chicken and bamboo shoot. Add the rest of the meat ingredients. Thicken with cornstarch. Refrigerate.

4) Divide skin dough into eight pieces. Wrap skin dough around meat ingredients 3) and knead into rabbit shape. Decorate the head with eyes and ears.

5) Steam rabbits for five minutes and serve.

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