• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. GUT chicken and wash thoroughly. Scald in hot water for 1 to 2 minutes. Rinse, then drain. Marinate chicken with seasoning (A).
  2. 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.
  3. 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.
  4. Add the lily buds during the last five minutes of cooking. Dish out and serve hot.

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