Tuesday, January 15, 2008

Steamed Chicken with Preserved Olive Leaves

Original Recipe by Amy Beh

350g chicken whole legs, chopped

Steamed Chicken with Preserved Olive Leaves

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.

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