Ingredients
550 grams skinless chicken breast
4 ears dry mushroom
2 pieces dry scallop
1 head garlic
60 grams red chilli pepper
150 grams wood ears
1/2 teaspoon rock salt
100 milliliters water
1/2 tablespoon rock salt
1/4 tablespoon white pepper powder
1 tablespoon soy sauce
2 teaspoons rice wine
1 tablespoon tapioca starch
1 tablespoon garlic oil
Preparation
Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
Soak dry mushroom in fridge for one night.
Crush garlic clove with a chopping knife to remove skin.
Fry garlic in 100ml of oil until golden brown. Sieved out when done.
Cut mushrooms into thin slices. Squeeze out water.
Allow mushrooms to absorb the sauce of scallop.
Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
Give a good press and mix well.
Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
Julienne cut red chilli pepper.
Spread chilli pepper on top evenly.
In a large wok with steaming rack, add water and bring it to boil.
Steam mushrooms and wood ears in a plate.
Cover and steam for 10 minutes.
Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
Cover again and steam for another 10 minutes.
Serve with fried garlic as desire.
