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
- Marinate chicken with seasoning (A) for at least 1 hour.
- 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.
- 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.
- 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.
