-
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.