This classic Cantonese dish comprises of poached chicken arranged on a plate of ham and vegetables. While it is simple to prepare, the challenge comes from ensuring the strips of meat are almost the same size. Give this traditional favourite a try!
- 1 whole chicken (about 1.8kg)
- 60 g dried shiitake mushrooms
- 100 g Jinhua ham
- 600 g kailan
- 800 ml chicken stock
- ½ tbsp oyster sauce
- Salt, to taste
- Sugar, to taste
- 1 tbsp cornstarch
Rinse the chicken, then place it in a pot with enough water to cover.
Bring to a boil and cook for 40 mins over low heat.
Remove the chicken from the pot and place in a bowl. Pour ice water over the chicken – this helps keep the skin intact.
Debone the chicken and slice into 6 cm-long pieces. Place on a serving platter.
Soak the mushrooms in hot water, remove the stems and slice thinly into 6 cm-long pieces. Set aside.
Slice the Jinhua ham to about the same size as the mushrooms. Set aside.
Trim the ends of the kailan from the stem. Rinse and set aside.
Place a slice each of Jinhua ham and mushroom between each piece of chicken.
Pour the chicken stock into a wok. Bring to a boil and add the kailan and blanch for a few minutes. Remove and arrange on the sides of the dish.
Add the oyster sauce, salt and sugar into the stock. Stir in the cornstarch to thicken the sauce.
Drizzle the sauce over the chicken and serve hot.
Recipe: Chef Chung Lap Fai/Hua Ting Restaurant at Orchard Hotel / Photo: Mark Cheong/The Straits Times