Abalone, Chicken and Ham Appetiser
This dish is an adaptation of the classic Cantonese dish which typically comprises poached chicken sandwiched with Chinese cured ham – Jin hua – from Zhejiang in eastern China plus vegetables such as gailan (Chinese kale). Cantonese chefs are fastidious about ensuring that chicken and ham are uniformly sliced when presenting this dish. The addition of abalone makes it auspicious, hence ideal for Chinese reunion meals. Commence your family meal with Rainbow Yusheng and tuck into Leek Stirfry with Roast Pork, Steamed Golden Pomfret and Kampong Chicken with Bentong Ginger. Xīn Nián Kuài Lè, Happy New Year!
Total Time: 20 minutes
Serves: 6 persons
A: Main Ingredients
3 large chicken drumsticks, skin on
1 can abalone, retain liquid
2-3 slices cooked ham
2 tablespoons oyster sauce
Pinch of pepper
Salt to taste
A few drops of sesame oil
3 tablespoons Shaoxing Chinese wine or Hua tiao chiew
1. To prepare chicken, debone and cut each drumstick into 5-6 pieces.
2. Meanwhile, bring 2 litres of water to a rolling boil over high heat in a wok or deep saucepan. Put in a steaming rack.
3. Cut abalone into slices
4. Honey baked ham is a good option for this dish. Cut into same size as abalone slices.
5. Combine B ingredients in a small mixing bowl. Mix in 2-3 tablespoons of reserved abalone liquid. Set it aside.
6. In a deep dish, arrange chicken slices interleaved with ham and abalone slices. Pour sauce over.
7. Place chicken dish onto steaming rack. Steam for approximately 10 minutes or until chicken is cooked.
8. Serve immediately.
SERVING TIP: Add 65ml water or stock if more sauce is preferred. This dish can be served as a cold appetiser. Have it with some moutai to get into the festive mood.
Photos: Chng Eng Eze
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