Lucky Basket

Name: Lucky Basket
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 5
Cuisine: Chinese New Year
Ingredients: 800 g Whole Chicken; 40 g Young Ginger; 200 ml Canola Oil; Salt; Pepper; 500 ml Chicken Stock; 1 packet Shimeiji Mushroom; 100 g Bamboo Shoot; 50 g Oyster Sauce With Dried Scallop; 20 g Corn Flour; 8 cloves Garlic; 1 Red Chilli; 10 g Spring Onion; 1 tsp Sugar

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Level

difficult

Cooking

30 min

Preparation

50 min

Ingredients

Servings

Whole Chicken cut into small pieces	800 g
Young Ginger shredded	40 g
Canola Oil	200 ml
Salt
Pepper
Sauce
Chicken Stock	500 ml
Shimeiji Mushroom	1 packet
Bamboo Shoot julienned	100 g
Oyster Sauce With Dried Scallop	50 g
Corn Flour	20 g
Garlic	8 cloves
Red Chilli deseeded and diced	1
Spring Onion chopped	10 g
Sugar	1 tsp

How to cook

Prepare the chicken

Rinse and remove the impurities from the chicken stomach.
Remove the legs, wings, backbone - keep them to make chicken stock.
Chop the chicken into small pieces and season with salt and pepper.
Wrap the chicken in aluminium foil and greaseproof paper.
Steam for about 12-15 minutes over high heat.

Prepare the sauce

Add 200ml of canola oil into a pan.
Deep fry the garlic cloves over medium heat until golden brown, then remove and set aside.
Continue to deep fry the shredded ginger for garnishing, then strain and set aside.
In the same pan, stir fry the shimeji mushrooms and bamboo shoots in the garlic and ginger oil until they turn brown.
Stir in the chili, spring onion and oyster sauce.
Add in the chicken stock and bring it to a boil.
Add in the fried garlic and sugar into the sauce, then thicken it up with corn starch.

Assemble and serve

Remove any access liquid from the steamed chicken and transfer the chicken to a dim sum basket/serving plate.
Pour the sauce over the chicken, garnish with fried ginger and serve!