Recipe Ingredient
- 1 boned chicken drumstick, cubed
- 16 gingko nuts
- 3 dried shiitake mushrooms, soaked and diced
- 50g enoki mushrooms, roots trimmed off
- 20g shredded young ginger
- 4 dried lotus leaves, soaked till soft and scald with hot water then cut into 8cm diameter circles
- Some chives, scalded
- Seasoning:
- 1/2 tsp salt
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp light soy sauce
- 1/8 tsp pepper
- 1 tsp sesame oil
- 1/2 tsp Shao Hsing Hua Tiau cooking wine
- A dash of monosodium glutamate
- 1 tsp corn flour
Instructions
- Combine chicken meat with seasoning and set aside for several hours.
- Put gingko nuts in a saucepan, add enough water to cover and bring to a boil then simmer for 15-20 minutes until gingko nuts turn tender.
- Add mushrooms, enoki mushrooms, gingko nuts and ginger to the marinated chicken. Mix well to combine and divide into 10 portions.
- Cut each lotus leaf into 3 rounds with a diameter of 17cm each. On each piece of lotus leaf, place one portion of filling ingredients in the centre.
- Gather up the edges to form a neat packet. Tie up gently with a stalk of chives. Arrange the packets in a steamer. Steam for 10-12 minutes.
