Steps

1. Microwave 1/2 block (150g) of tofu for 3 minutes at 600W. Lightly crumble, drain in a colander, and let cool to room temperature before draining any excess water.
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2. Separate the florets and stem of 1/4 head (100g) of broccoli.
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3. Finely chop the broccoli stem into about 2mm cubes and place in a microwave-safe container.
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4. Place the broccoli florets on top of the container with the chopped stem. Microwave for 1 minute 30 seconds at 600W, then let cool.
   🕒 01:06
5. Cut 1 piece (300g) of chicken breast into 2-3cm cubes.
   🕒 01:19
6. Place the cubed chicken breast in a food processor and process until it forms a paste.
   🕒 01:25
7. Once the chicken is paste-like, add the drained tofu, 1 tbsp mayonnaise, 1 tbsp potato starch, 1 tsp chicken bouillon powder, 1 tsp soy sauce, 1 tsp sugar, and a pinch of salt and pepper.
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8. Process further in the food processor until the tofu is no longer distinguishable.
   🕒 01:53
9. Remove the food processor blade and add the cooled broccoli florets, finely chopped.
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10. If the broccoli stems have excess water, squeeze it out before adding.
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11. Mix everything thoroughly until uniform.
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12. Lay out a sheet of plastic wrap on a flat surface and spread the mixture onto it.
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13. Starting from the far end, roll the mixture tightly with the plastic wrap, expelling air as you go. Twist both ends like a candy wrapper. (This is the key!) The tightness of the roll will determine the thickness, so roll firmly to make it slender.
    🕒 02:38
14. Gather about 3 wrapped chicken sticks and wrap them together in aluminum foil.
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15. Set a steaming rack in a deep frying pan and add water. If you don't have a steaming rack, you can use a small bowl and a plate as a substitute.
    🕒 03:26
16. Place the foil-wrapped sticks on the steaming rack, cover, and steam over medium heat for 20 minutes.
    🕒 03:46
17. (If using a microwave) Microwave each stick for 1 to 1 minute 15 seconds, keeping them wrapped in plastic, placed on a heatproof dish, and turning them over once halfway through.
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18. After steaming for 20 minutes, carefully check by hand (beware of steam) to ensure they are firm.
    🕒 04:21
19. Once cooked, remove the aluminum foil and let them cool to room temperature.
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20. Once cooled, cut off both ends of the plastic wrap with scissors and unwrap the sticks.
    🕒 04:41