Saturday, March 14, 2009

Yoke Lan Kai/Steamed Chicken with Ham and Kai Lan

This dish used to be on any chinese restaurant's menu of yesteryears and i wonder if it is still as popular. It is one of my favorite dish to prepare - the saltiness of the ham enhances the smooth velvety chicken, and the luscious green , crunchy kai lan gives a touch of sweetness. I garnished with a couple of spoonfuls of XO Sauce - homemade of course. This dish is easily prepared if you have leftover White cooked chicken, then you only have to cook the kai lan and assemble the dish.

Boneless Ham Slices
2 tbsp XO Sauce
1/2 cup chicken stock
1/2 tbsp cornstarch/tapioca starch + 1 tbsp water
Sesame oil

Assemble the dish by alternating slices of chicken and ham.
Prepare kai lan and decorate it around the chicken and ham.
Heat saucepan or wok and pour in the chicken stock. When stock comes to a boil, drizzle in the cornstarch/tapioca starch mixture and bring back mixture to the boil. Pour sauce over the assembled dish.
Top with XO sauce and drizzle with sesame oil.


Big Boys Oven said...

Auntie Lily, you are right this dish was the one of the popular dishes served in the restaurant during my young time, always served when I follow my parent to dine there. Currently I also see steam chicken topped with minced ginger served in restaurant here in malaysia, an interesting dish too.

lilyng said...

big boys oven

is the ginger sauce like the one used for steamed fish - keong yoong?

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