Confinement Recipe: Stewed Ginger Chicken

Ingredients:

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

Method:

GUT chicken and wash thoroughly. Scald in hot water for 1 to 2 minutes. Rinse, then drain. Marinate chicken with seasoning (A).

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.

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.

Add the lily buds during the last five minutes of cooking. Dish out and serve hot.

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