Hundred Flowers Bloom Chicken Recipe
Ingredients :
1 kg 225 g 1/4 cup 1/4 cup 1/4 cup 1 2 1/2 teaspoons 1/2 teaspoon 2 teaspoons 1 teaspoon 5 1 1	Young chicken Shrimps, uncooked Lard Water chestnuts Celery Egg white Salt Cooking oil Cornflour Sesame seed oil Spring onions (scallions) Leek Green capsicum (pepper)
Method : Clean the chicken and boil in water for about 30-40 minutes. Take out and discard the skin and bones. 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 cornflour, stir to make a smooth gravy. Pour it all over the chicken. Decorate the edge of the plate with the onions, leek and green capsicum cut into shapes of various flowers.