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Saturday, February 12, 2011

Steamed Chicken with Mince Pork

This is one dish I made during the Chinese New Year. It was delicious especially the soup and the minced meat inside the chicken.   A recipe from a friend's mum-in-law who is a Hakka. Though  it takes some time to prepare , it was well worth the effort.   No exact measurements of ingredients.  Every thing is estimated.

This is how I do it if I want to make half a chicken only.  To take out the oil from the chicken soup, put
the whole plate in the fridge for an hour or so.  The oil will harden and can be taken out with a spoon easily.

Here is the recipe.

Steamed Chicken with Mince Pork

1 whole chicken

2 Chinese Mushrooms - soaked and cut into small pieces
Tong Kwai (Angelica) - 3 slices or more depending how strong the taste you want. Soak for a while to
Some green peas
Some Kei Chi (medlar, wolfberries)  - optional

Mince Pork - marinate with a bit soya sauce, Shao Shing wine, oyster sauce, pepper, pince of sugar,
                     sesame oil and half tsp of cornflour.


1)   Clean the chicken and pat dry with towel. Rub some salt, Shao Shing wine and a little bit of dark soya
       sauce all over the chicken.  Set aside.

2)   Chop the tong kwai pieces and add  into the mince pork.  Add in the mushrooms and green peas.  I
       added in kei chi  instead.
3)   Stuff the mince meat into the chicken and seal the opening with a wooden skewer.

4)   Heat 3/4 cup of oil in a wok.  Put in the whole chicken to brown the skin. Cover the wok to prevent
      the splattering  oil.  Turn the chicken to brown the other side. Take chicken out and put into a deep plate.
      Discard the oil.     

5)   Steam the chicken  for 2 hours.  I  put the cooked chicken into the fridge for the oil to  
      harden on top.  It is easier to take away the oil in this way.  Steam the chicken again for a while and


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