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Lucky Basket

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30 min

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50 min



Whole Chicken (Cut into small pieces)
800 g
Young Ginger (Shredded)
40 g
FairPrice Canola Oil
200 ml
Lee Kum Kee Oyster Sauce with Dried Scallop
50 g
8 cloves
Red Chilli (Seeded & Diced)
Spring Onion (Chopped)
10 g
Bamboo Shoot (Julienned)
100 g
Shimeiji Mushroom
1 packet
1 tsp
Chicken Stock
500 ml
Corn Flour
20 g

How to cook

Step 1

  • Rinse and remove the impurities from the chicken stomach.

Step 2

  • Remove the legs, wings, backbone. Don’t throw them away as they could be used to make chicken stock.

Step 3

  • Chop the chicken into small pieces and season with salt and pepper.

Step 4

  • Wrap the chicken in aluminium foil and greaseproof paper. Steam for about 12 to 15 minutes over high heat.

Step 5

  • Add 200ml of FairPrice Canola oil into a pan and deep fry garlic cloves over medium heat until golden brown.

Step 6

  • Remove and set aside, then continue to deep fry shredded ginger for garnishing. Strain the oil and set aside.

Step 7

  • To prepare the sauce – Slice the chili, remove the seeds and dice it. Julienne the bamboo shoots.

Step 8

  • Use the same oil from deep frying the garlic and ginger to stir fry the shimeji mushrooms until it turns brown, add in bamboo shoots to stir fry together.

Step 9

  • Add in diced chili, spring onion and Lee Kum Kee Oyster Sauce with Dried Scallop, then give it a toss.

Step 10

  • Add in chicken stock and bring to boil. Then add the fried garlic and sugar into the sauce before thickening up with corn starch.

Step 11

  • Remove access liquid from the steamed chicken and transfer the chicken to a dim sum basket/serving plate.

Step 12

  • Pour the sauce over the chicken and garnish with fried ginger. Dish is ready to serve.
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