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Ingredients :
1 kg spring chicken
250 g raw shrimps
1/4 cup lard
1/4 cup water chestnuts
1/4 cup celery
1 egg white
1/2 teaspoon cooking oil
2 teaspoons cornstarch
1 teaspoon sesame seed oil
6 scallions
1 leek
2 1/2 teaspoons salt
1 green pepper (capsicum)
Method :
Bring a pot of water to a boil. Add in the
chicken and boil for about 30-40 minutes. Remove and discard the bones
and skin. Shell the shrimps, finely
mince them together with the chicken and lard. Add egg white, mix well.
Next add water chestnuts and then the celery finely chopped with 2
teaspoon salt. Grease a dish with oil. Spread out the chicken and
shrimp mixture flat on it, about 1 cm thick, smooth the surface. Steam for 15 minutes, take
out and cut into small pieces not much bigger than a stamp. Arrange them on a serving
dish in neat rows overlapping each other rather like a fish's
scales. Heat in a pan about 1/2
cup stock in which chicken has been cooked in. Add 1/2 teaspoon salt,
sesame seed oil and cornstarch, stir to make a smooth gravy. Pour it all over the
chicken. Garnish with the onions, leek and green capsicum cut into shapes of
various flowers.
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