Recipe Ingredient
- 350g chicken, chopped into bite-sized pieces
- Marinade (A):
- 1/2 tsp salt
- 3/4 tsp sugar
- 1/4 tsp pepper
- 1/2 tsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp Shao Hsing Hua Tiau cooking wine (optional)
- (B):
- 20 pieces dried lily buds, soaked, trimmed and knotted
- 4 red dates, seeded and sliced thinly
- 2 dried Chinese mushrooms, soaked and shredded
- 1 tbsp kei chi
- 1 piece tong sum, cut into slanting pieces and soaked
- 1/2 cup chicken stock
Instructions
- Season chicken with (A) for 20-25 minutes in a heatproof dish.
- Arrange ingredients (B) over chicken and steam over rapidly boiling water for 15-20 minutes until meat is tender.
- Serve immediately with a sprinkling of chopped spring onions.
