Innovating Once My Father’s Keong Kee Restaurants’ Bestseller!
My late mother was a descendant of the Shunde region, it was she who proposed this chicken dish to be added on the menu. My mother says this dish is originated from Shunde region, China. We used to chop up the chicken into smaller pieces before steaming it, so we can serve our customer more efficiently. However in this recipe, I play a little with the presentation and still, with the same original Keong Kee Restaurant’s recipe, I believe I manage to make it much more interesting. (Featured in Star2.com)
Lead Time – 60 minutes
- Half a chicken, unchopped (mine was 1 kg)
- 100g of dried lily buds
- 50g of dried cloud ear fungus
- 2 tbsp of oyster sauce
- 1 tbsp of soy sauce
- 1 tbsp of fish sauce
- 1 tsp of thick soy sauce
- 1 tbsp of cooking oil
- 100g of ginger
- 1 tbsp of gojiberries (optional)
- 1 tbsp of shao xing wine (optional)
- 1 stalk of spring onion (garnish)
- For the chicken, with a large mixing bowl, add oyster sauce, soy sauce, fish sauce, thick soy sauce and cooking oil. Evenly mix together the marinate and set aside.
- For the dried lily buds, soak in a bowl of water. Once the lily buds have softened, tie them into a knot and cut off the hard tip. Change the water and set aside.
- For the dried cloud ear fungus, soak in a bowl of water. Once the cloud ear fungus has softened, cut away any hard areas and cut them into about 1 inches X 1 inches. Change water and set aside.
- For the ginger, clean and peel the skin. Cut half of the ginger into julienne. While the other half, crush and finely chop. Sprinkle a pinch of salt to the chopped ginger, mix it and squeeze ginger juice into chicken marinate.
- Mix chicken well with the ginger juice.
- For the spring onion, separate the white stalk and the green part by cutting it. Gently cut the green part into julienne. Cut the white stalk into spring onion garnish (refer to video).
- Prepare the other ingredients accordingly.
- Bring a steamer to a full boil.
- With a steaming tray, place lily buds and cloud ear fungus separately as a base layer.
- Then gently place the marinated chicken on top and also pour all the marinate in as well.
- In a heap, sprinkle the julienne ginger over the chicken.
- Steam the chicken for 40 minutes.
- After 40 minutes, check the doneness of the chicken. If chicken is cooked, remove from heat. Otherwise steam for another 10 minutes.
- Gently brush off the julienne ginger and transfer chicken to chopping board.
- Separately, strain lily buds and cloud ear fungus from the gravy and put in a container.
- For the gravy, add gojiberries and slightly reduce it with a cooking pan.
- With a clean plate, place cloud ear fungus on one side of the plate.
- Then place lily buds next to the cloud ear fungus.
- Chop chicken into separate parts of whole chicken leg, chicken wings and chicken breast.
- Begin chopping the chicken breast and place the chicken breast on top of the cloud ear fungus and lily buds.
- Follow by chicken wings and place it slightly above the chicken breast.
- Then whole chicken leg and place it above the chicken breast to cover it.
- Drizzle the gravy on the chopped chicken.
- Gently garnish with spring onion.