Chinatown Restaurant Steamed Chicken In Lotus Leaf
|Light soy sauce||2 Tablespoon|
|Chicken||4 Pound (1 In Number)|
|Lotus leaves/3 to 4 large leek leaves||1 Large|
|Cornstarch||2 Teaspoon, mixed with 1/2 cup water|
|Water||1⁄2 Cup (8 tbs)|
|Lean pork||1⁄4 Pound, cut into 1/4 inch cubes|
|Oil||9 Cup (144 tbs) (For Deep Frying)|
|Shallots||8 , chopped|
|Garlic||8 Clove (40 gm), chopped|
|Dried black mushrooms||4 , soaked 30 minutes in warm water, drained, stems discarded and caps shredded (Oriental Type)|
|Preserved yunan turnip||3 1⁄2 Ounce, shredded (Also Known As Yunan Vegetable Or Yunan Cabbage)|
|Shredded onion||1⁄3 Cup (5.33 tbs)|
|Bamboo shoots||1⁄4 Cup (4 tbs), sliced and shredded|
|Rice wine/Dry sherry oyster sesame sauce||1 1⁄2 Teaspoon|
|Green peas||1 Tablespoon (Tiny Ones)|
Rub 2 tablespoons light soy sauce evenly over chicken and inside cavity.
Combine lotus leaf in large pot with enough water to cover.
Place over medium-high heat and bring to boil.
Let boil until lotus leaf is soft, about 3 minutes.
Drain well; transfer to bowl of cool water and set aside.
(If leek leaves are used, blanch in boiling water until pliable, about 3 to 5 minutes.
Drain on paper towels.
Sprinkle cornstarch mixture over pork and mix well.
Heat oil in wok or deep pot to 350°F.
Slowly lower chicken into oil, breast side down, and deep fry until golden brown, turning chicken as necessary for even browning.
Carefully remove chicken from wok using large tongs.
Let chicken drain on paper towels.
Carefully pour off oil from wok, reserving 2 tablespoons.
Heat reserved oil over medium-high heat.
Add shallots and garlic and saute until lightly golden.
Add mushrooms, turnip, onion, bamboo shoots and pork and stir-fry about 5 minutes.
Blend in the rice wine.
Stir Oyster Sesame Sauce through several times and add to wok.
Bring mixture to boil, reduce heat to medium low and add green peas.
Simmer uncovered about 3 minutes.
Transfer mixture to bowl and let cool.
Spoon mixture into cavity of chicken.
Carefully wrap lotus leaf around chicken.
Set breast side up on plate.
Add 1 inch water to deep large pot.
Set steamer inside (or use rack that will hold chicken above water).
Set chicken on plate in steamer.
Bring water to boil over medium-high heat.
Reduce heat, cover tightly and steam chicken over simmering water until tender, about 2 hours.
Transfer chicken to platter, reserving accumulated liquid.