Steamed Yunnan ham chicken with mushroom and tofu
What You Will Need
Ingredients
- Tofu 2 Boxes
- Yunnan ham slices 20g
- Carrot 50g
- Dried shiitake mushroom 2pcs
- Chicken 100g
- Lee Kum Kee Shaoxing Huadiao Wine 1 tsp
- Sugar 1 tsp
- Ginger 2 slices
- Shanghai bok choi 6 pcs
- Green onion 10g
Marinade
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
Seasoning
- Lee Kum Kee Premium Oyster Sauce 2 tbsp
- Lee Kum Kee Premium Soy Sauce 2 tsp
- Corn starch 1 tsp
- Water 6 tbsp
Made with
Lee Kum Kee products
How to make it
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Soak the mushroom until soft. Slice the mushroom, carrot, chicken and tofu on the bias.
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Marinate the chicken for 10 minutes. Sprinkle Shaoxing wine and sugar onto the ham and steam for 20 minutes.
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Arrange the tofu, ham, carrot, and chicken on a steaming dish and steam for 15 minutes on high heat.
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Blanch the Shanghai bok choi with salt and oil. Place them on both sides of the tofu.
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Mix the seasoning well. Heat the oil pan and sauté the ginger slices. Add seasoning and boil. Pour the seasoning on the tofu and sprinkle with chopped green onion to serve.
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Tips: Steaming Yunnan ham makes the flavour more outstanding.
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