• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1 boned chicken drumstick, cubed
  • 16 gingko nuts
  • 3 dried shiitake mushrooms, soaked and diced
  • 50g enoki mushrooms, roots trimmed off
  • 20g shredded young ginger
  • 4 dried lotus leaves, soaked till soft and scald with hot water then cut into 8cm diameter circles
  • Some chives, scalded
  • Seasoning:
  • 1/2 tsp salt
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp light soy sauce
  • 1/8 tsp pepper
  • 1 tsp sesame oil
  • 1/2 tsp Shao Hsing Hua Tiau cooking wine
  • A dash of monosodium glutamate
  • 1 tsp corn flour


  1. Combine chicken meat with seasoning and set aside for several hours.
  2. Put gingko nuts in a saucepan, add enough water to cover and bring to a boil then simmer for 15-20 minutes until gingko nuts turn tender.
  3. Add mushrooms, enoki mushrooms, gingko nuts and ginger to the marinated chicken. Mix well to combine and divide into 10 portions.
  4. Cut each lotus leaf into 3 rounds with a diameter of 17cm each. On each piece of lotus leaf, place one portion of filling ingredients in the centre.
  5. Gather up the edges to form a neat packet. Tie up gently with a stalk of chives. Arrange the packets in a steamer. Steam for 10-12 minutes.
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