Recipe: Steamed Chicken in Lotus Leaves

Half a chicken, skinned and chopped into serving pieces

1 tbsp light soy sauce

Dash of soy sauce

1 big lotus leaf

3 dried mushrooms, soaked and halved

10 dried chestnuts (foong lut)

20g ginger, shredded

1/2 tsp chopped garlic

2 tsp oil

1 tsp sesame oil

500ml stock or water



Sauce

2 tbsp oyster sauce

Dash pepper

1/4 tsp salt

1/2 tsp sugar

1 tbsp Shao Hsing Hua Tiau cooking wine



Method

Put chestnuts in a bowl and soak in 1/4 tsp alkaline water for 10 minutes. Pour hot boiling water over the chestnuts, then discard the hot water. Do this twice, then boil the chestnuts, covered with water in a saucepan for 10 – 15 minutes over a moderate heat.

Remove and clean chestnuts well. (This is done so that the chestnuts will taste creamy.)

Marinate chicken with light and dark soy sauce. Deep-fry chicken in enough hot oil until golden brown.

Heat oil and sesame oil in a wok, fry ginger and garlic until fragrant. Add mushrooms, chestnuts and stock or water. Stir in sauce ingredients and chicken. Bring to a boil, then simmer for 10 minutes over a moderate heat until gravy is reduced to half its initial amount. Soak lotus leaf in water until soft. Clean the leaf and line the base of a heatproof dish.

Place chicken and the other ingredients into the lotus leaf, then wrap it up into a nice and neat parcel. Steam for 40-45 minutes. Remove the parcel. Open up the lotus leaf packet and serve immediately.

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