Recipe Ingredient
- 1 whole chicken
- 12 dried Shiitake mushrooms
- 250g abalone
- 15 dried scallops
- 250g fish maw
- 15 dried oysters
- 5g black moss (fachai)
- Seasoning
- 2 tablespoons oyster sauce
- 1½ teaspoons light soy sauce
- ½ tablespoon dark soy sauce
- 1 teaspoon grated ginger
- ½ tablespoon sesame oil
Instructions
- Assembly: Line a bamboo steaming rack with a dried lotus leaf softened in steam.
- Arrange all ingredients on top of lotus leaf in distinct piles.
- Drizzle with seasoning sauce and steam for at least 3 hours.
- Serve hot.
