• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

Recipe Ingredient

  • 1.2 kg chicken, cut into halves
  • 25g dried Chinese mushrooms, soaked to soften and halved
  • 100g gingko nuts
  • 1 large piece dried beancurd sheet (foo peh)
  • 1 piece glass paper
  • Seasoning (A)
  • 1 tbsp light soy sauce
  • 1 tsp Chinese rice wine
  • 1/4 tsp pepper
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • Herbs :
  • 15g tong sum, sliced
  • 7g tong kwai
  • 10g wai sum
  • 4g pak kei
  • 6 red dates, seeded
  • 2g chuen kong
  • Sauce (B) :
  • 2 tbsp Premium oyster sauce
  • 1 tbsp light soy sauce
  • 1/8 tsp salt or to taste
  • 1/8 tsp pepper
  • 1/4 tsp dark soy sauce
  • 1 tbsp chicken stock granules
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 1 tbsp sugar or to taste
  • 1/2 cup water

Instructions

  1. Marinate chicken with seasoning (A) for at least 1 hour.
  2. Combine sauce ingredients (B) and herbs in a saucepan and bring to the boil. Put in chicken, mushrooms and gingko nuts; when sauce boils again, reduce heat and simmer over medium-low heat for 10–15 minutes.
  3. Layer beancurd sheet over a piece of glass paper. Dish up chicken and put in the centre of the beancurd sheet. Tie up the glass paper neatly with a piece of cord.
  4. Place the chicken bundled in a big bowl and steam for 1–1 ¼ hours until tender. When the chicken is ready open the packet and serve immediately.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *