|
cooking time: 7 hours
Ingredients
-
340 grams shark's fins
-
1 small piece fresh ginger
-
salt
-
1 clove garlic, crushed
-
water
-
1 chicken leg
-
56 grams Chinese ham
-
56 grams bamboo shoots
-
1 young chicken (about 2 kg.)
-
3 teaspoons gin
-
veal stock (or chicken
stock)
Method
1. Soak shark's fins in water for 24
hours.
2. Boil them slowly for 4 hours, with ginger, salt and garlic in double
the amount of water
required to cover
them.
3. Drain and remove any flesh on the fins.
4. Put it in a basin, place the chicken leg on top and steam slowly for
2 hours.
5. Remove the chicken leg and any water which may have dropped on the
fins.
6. Cut Chinese ham and bamboo shoots into fine strips.
7. Clean chicken, open the neck and take out the inside and all the
bones, taking care not to break the skin.
8. Pour the gin into the chicken and shake thoroughly.
9. Place shark's fins, bamboo shoots and Chinese ham in the chicken
together with enough stock to
fill the chicken. Sew up hole at neck.
10.Place chicken in a pan with enough stock to cover. Steam for 1 hour,
remove `stitches' and serve.
|