Ingredients is not available.
- Lightly marinate bean curd with seasoning (A) in a heatproof dish. Marinate chicken and mushrooms with seasoning (B).
- Heat oil and sesame oil in a wok. Fry ginger, mushrooms and chicken for about a minute. Add sauce ingredients and bring to the boil. Arrange fish slices over the bean curd and pour chicken and mushroom mixture around the sides of the bean curd.
- Place the bean curd in a steamer over rapidly boiling water. Steam for 12-15 minutes. Sprinkle chopped spring onion and chilli over and serve hot.