STUFFING

2 lbs. raw fishcake

2 cans water chestnuts, chopped

3 stalks green onion, minced

1 egg

2 pkgs. aburage, large size

2 cans chicken broth

3 tbsp. cornstarch

1/3 c. water

1. Mix together all stuffing ingredients.

2. Cut each aburage in half forming two triangles.

3. Make a slit in each piece of the aburage for the stuffing.

4. Using a teaspoon, stuff the aburage.

5. Place the stuffed aburage into a sauce pan and pour the chicken broth over the aburage.

6. Simmer for 10-15 minutes over medium heat.

7. Mix cornstarch with water.

8. Place stuffed aburage on serving platter.

9. Thicken sauce with cornstarch mixture and pour over the aburage.