Recipe Ingredient
- 500g or 1/2 a chicken
- 10g cloud ear fungus (wan yee), soaked and cut into bite-size pieces
- 25g dried lily buds (kam cham), soaked and knotted
- 16g tong sum
- 8 red dates, pitted
- 7g (two thick slices) old ginger
- 2 tbsp sesame oil
- 2 cups hot water
- Seasoning (A):
- 1 tsp salt
- 1 tsp sugar
- 1 tsp light soy sauce
- 1 tbsp ginger juice
- 1 tbsp rice wine
- 1 tbsp cornflour
- 1 tsp sesame oil
- Seasoning (B):
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 tsp pepper
Instructions
- GUT chicken and wash thoroughly. Scald in hot water for 1 to 2 minutes. Rinse, then drain. Marinate chicken with seasoning (A).
- Heat sesame oil in a deep saucepan and fry ginger slices till fragrant. Add tong sum, cloud ear fungus and red dates. Stir-fry briskly.
- Add marinated chicken and fry well. Add hot water and seasoning (B). Bring to a simmering boil--covered--for 10 minutes. Lower the heat and cook over a gentle heat for 20 minutes.
- Add the lily buds during the last five minutes of cooking. Dish out and serve hot.
