Ingredients:
- 20 pieces boneless chicken, about 1 1/2 lb (750 g);
- 20 slices Chinese Shiitake mushrooms, soak and slice;
- 20 slices Chinese ham, 1” X 2” (2 1/2 cm X 5 cm) slices, about 6 oz (180 g);4 oz (120 g)
- Chinese green vegetable.
For sauce
- 1/2 teaspoon vegetable oil;
- 1 teaspoon vegetable oil or 1 tablespoon chicken fat;
- 1 piece ginger, finely julienne, about 1 tablespoon;
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
- Clean chicken, cut to 1” X 2” (2 1/2 cm X 5 cm) slices;
- Slice one mushroom to 3, squeeze out juice;
- Cut Chinese ham to 1” X 2” (2 1/2 cm X 5 cm) slice;
- In a shallow bowl, sandwich chicken, mushroom and ham until fill up;
- Steam in a wok over medium high heat for 14 minutes;
- Check to make sure chicken is done;
- Place Chinese green vegetable in between chicken;
- Steam for another 3 minutes;
- Plate and top with sauce, serve hot.
For sauce
- Add 1/2 teaspoon vegetable oil to a sauce pan;
- Render chicken fat;
- Take the cooked fat out;
- Sauté ginger julienne;
- Add juice from steaming the chicken;
- Add well stir thickening sauce;
- It is done when it comes to a boil.