Steamed Chicken and Bean Curd Topped with Black Truffle in Pumpkin Sauce
Ingredients (Serve 4):
| Fresh Skinless Chicken (deboned, chopped) | 1/2 piece |
| Black Truffle (finely chopped) about | 40 gm (1 tael) |
| Winter Melon (peeled, thinly sliced) | 150 (4 taels) |
| Spring Onion (small) | about 110 gm (3 taels) |
| Jade Pea Sprout | 225gm (6 taels) |
| Bean Curd (cut into round shape) | 2 boxes |
| Pumpkin (peeled) | 225 gm (6 taels) |
Seasonings:
| Salt | 1/2 teaspoon |
| Peanut Oil | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Corn starch | 1 teaspoon |
Cooking Method:
| 1. | Steam pumpkin until done. Mash and set aside. |
| 2. | Season bean curd with 1/8 teaspoon of salt. Roll around bean curd with winter melon. Steam until done. |
| 3. | Marinate chicken with 1/8 teaspoon of salt and 1/4 teaspoon of sugar. Steam chicken until done. Thicken with pumpkin, 1/8 teaspoon of salt and 1/3 of oil with cornstarch. |
| 4. | Bring water to the boil. Blanch jade pea sprout until done. Season with 1/8 teaspoon of salt, 1/4 teaspoon of sugar and 2/3 teaspoon of oil. Arrange into circles. Top with bean curd, followed by chicken mixture and black truffle. Finally, garnish with spring onion. Serve. |
This recipe is provided by Regal Kowloon Hotel - Regal Court.
