Recipe

Ingredients: (serves 10)

  • 2 whole tender chickens (1,000g for each)

  • 150g black fungus, soaked

  • 2 small packs Sichuan pickles

  • 100g fresh kaempferia galangal (sand ginger)

  • 50g Cantonese wind-dried meat

 

 

  • 50g Cantonese wind-dried sausages

  • 100g green pepper

  • 100g red pepper

  • 500g Cantonese choi sum

  • A few salt

 

 

 

 

sichuan pickles

ming ai british chinese food culture 2011 p poultry 009

Method:

  • Chop the chickens into small pieces, and marinate them with appropriate seasonings. Put the chicken and other ingredients onto a brass or stainless steel plate.

  • Cover the food and the plate with a tin foil, and then steam at a high heat for 12 mins.

菜譜

原料:(十人份)

  • 清遠雞或嫩雞 2 隻(每隻 1000 克)

  • 水發木耳 150 克

  • 魚泉榨菜 2 袋

  • 鮮沙薑 100 克

  • 廣東臘肉 50 克

 

 

  • 廣東臘腸 50 克

  • 青椒 100 克

  • 紅椒 100 克

  • 廣東菜心 500 克

  • 鹽 少許

 

 

 

sichuan pickles

ming ai british chinese food culture 2011 p poultry 009

做法:

  • 將雞斬件並以適量調味品腌好後,與配料及放入銅盤或不鏽鋼盤中。

  • 用錫紙整盤封好,大火蒸 12 分鐘。


Recipe Provider  菜譜提供者

ming ai british chinese food culture 2011 p events 150

Chefs Delegation, Overseas Chinese Affairs Office of the State Council

中國國務院僑辦廚藝訪問團