Steamed Cucumber Rings Filled with Diced Chicken and Fungus
Ingredients (Serve 6):
| Winter Melon | 100 gm (about 2 1/2 taels) |
| Skinless Chicken (diced) | 100 gm (about 2 1/2 taels) |
| King Oyster Mushroom (cut into wedges) | 50 gm (about 1 1/4 taels) |
| Bamboo Pitch | 37.5 gm (about 1 tael) |
| Asparagus | 5 spears |
| Water | 37.5 ml |
| Courgette | 200 gm (about 5 taels) |
| Fresh Shiitake Mushroom (trimmed, cut into wedges) | 3 pieces |
| Red Capsicum (cut into wedges) | 1/3 piece |
| Lily Bulb | 20 gm (about 1/2 tael) |
Seasonings:
| Salt | 1 teaspoon |
| Starch Water | 1 teaspoon |
| Chicken Broth | 100 ml |
| Sugar | 1/2 teaspoon |
| Corn Oil | 3 teaspoons |
Chicken Broth Ingredients (for making 3 litres):
| Whole Skinless Chicken | 1/2 piece |
| Lean Pork | 300 gm (8 taels) |
| Water | 5 litres |
Chicken Broth Cooking Method:
| 1. | Blanch chicken and lean pork. Set aside. |
| 2. | Bring water to the boil. Add chicken and lean pork. Boil for 3-5 hours. Done. |
Cooking Method:
| 1. | Steam winter melon till done. Add water then blend into a puree. Steam chicken until done. Set aside. |
| 2. | Cut courgette into chess shape. Spoon out the inner flesh. Blanch courgette ,king oyster mushroom, fresh Shiitake mushroom, bamboo ptich and red capsicum. Set aside. |
| 3. | Heat oil in a pan. Add chicken, king oyster mushroom, fresh Shiitake mushroom, bamboo pitch and red capsicum. Season with 1/3 teaspoon of salt and 1/4 teaspoon of sugar. Stir-fry until fragrant. |
| 4. | Stuff the courgette with diced chicken and mushroom. Transfer to a serving plate. Set aside. |
| 5. | Bring water to the boil. Add 1/3 teaspoon of salt and 1/4 teaspoon of sugar. Add asparagus and lily bulb. Blanch until cooked. Serve at side. |
| 6. | Add winter melon, 1/3 teaspoon of salt and starch water in chicken broth. Cook until thickened. Pour over dish. Serve. |
This recipe is provided by oyal Plaza Hotel – Di King Heen.
