Steamed Chicken with Spicy Scallop
1 1.5 kg chicken, skinned and deboned and left in large pieces.
1 teaspoon salt
1 tablespoon rice wine
1 stalk spring onion500 grams Chinese spinach ( por choi)
1 packet honshimeji mushrooms
5-6 dried scallops
1/2 cup rice wine
4-5 tablespoons peanut oil
1 teaspoon sugar
Pinch of salt
2 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon corn flour
Reserved scallop wine
1 ginger slice
Rub salt and rice wine over chicken pieces. Place over spring onion and ginger slice and steam for 20 minutes.
When cool, discard spring onion and ginger and chop into
desired serving sizes. In the meantime, rinse dried scallops. Steam in rice wine for about 1/2 hour until soft.
Reserve wine. Shred scallops. Heat oil in a small pan and brown the shredded scallops. Add sugar and salt to taste. Turn off the flame, add chilli flakes and leave to infuse for at least an hour. ( This can be done a day ahead of time). Combine stock ingredients with reserved scallop wine in a pot. Add rinsed mushtooms, ends cut off and separated. Cook over medium fire, stirring until sauce thickens. Wash and tear spinach into smaller pieces. Wilt spinach into a hot wok over medium heat. Lay spinach out on a platter. Place cooked chicken pieces on top and ladle over hot gravy. Top chicken with spicy scallop oil and serve.