Method :
Soak and
trim mushrooms. Mix well with steaming ingredients and steam for 15
minutes. Wash
chicken and wipe dry. Rub the outside and inside of chicken with
marinade ingredients. Hang in a well ventilated place. Cut ham
into 4 big slices. Put ginger and spring onion into chicken cavity.
Steam for 30 minutes. Debone after it is cooked. Cut into 1 3/4"
pieces. Halve
mushrooms. Slice ham. Arrange chicken meat and ham alternately on
plate in 3 rows. Blanch
kale in oil and salt water. Arrange beside chicken. Drain oil
off steaming sauce from chicken. Thicken with caltrop starch. Pour
onto chicken. Serve.
Serves 2 - 4
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