350g chicken whole legs, chopped
2 tbsp preserved olive leaves
1 red chilli, seeded and shredded
10g ginger, shredded
1 tsp sliced shallots
3g Sui Sin tea leaves, steeped in 100ml boiling hot
1 tsp light soy sauce
1 tbsp oyster sauce
½ tsp sesame oil
Pinch of pepper
1 tsp sugar
1 tsp cornflour
Marinate chicken with seasoning and preserved olive leaves in a heatproof dish for about 30 minutes. Heat oil in a wok and fry shallots and ginger until fragrant and lightly browned.
Stir shallot crisps and ginger into the marinated chicken mixture. Pour steeped tea together with the soaked tea leaves over the chicken.
Steam over rapidly boiling water for 20 minutes.