Lucky Basket
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Lucky Basket

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Level

difficult

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Cooking

30 min

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Preparation

50 min

Ingredients

Servings

5
Whole Chicken
cut into small pieces
800 g
Young Ginger
shredded
40 g
Canola Oil
200 ml
Salt
Pepper
Sauce
Chicken Stock
500 ml
Shimeiji Mushroom
1 packet
Bamboo Shoot
julienned
100 g
Oyster Sauce With Dried Scallop
50 g
Corn Flour
20 g
Garlic
8 cloves
Red Chilli
deseeded and diced
1
Spring Onion
chopped
10 g
Sugar
1 tsp

How to cook

Prepare the chicken

  • Rinse and remove the impurities from the chicken stomach.
  • Remove the legs, wings, backbone - keep them to make chicken stock.
  • Chop the chicken into small pieces and season with salt and pepper.
  • Wrap the chicken in aluminium foil and greaseproof paper.
  • Steam for about 12-15 minutes over high heat.

Prepare the sauce

  • Add 200ml of canola oil into a pan.
  • Deep fry the garlic cloves over medium heat until golden brown, then remove and set aside.
  • Continue to deep fry the shredded ginger for garnishing, then strain and set aside.
  • In the same pan, stir fry the shimeji mushrooms and bamboo shoots in the garlic and ginger oil until they turn brown.
  • Stir in the chili, spring onion and oyster sauce.
  • Add in the chicken stock and bring it to a boil.
  • Add in the fried garlic and sugar into the sauce, then thicken it up with corn starch.

Assemble and serve

  • Remove any access liquid from the steamed chicken and transfer the chicken to a dim sum basket/serving plate.
  • Pour the sauce over the chicken, garnish with fried ginger and serve!
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