CNY-DoubleBoiled Chicken with Sharkfins & Scallops

Double-boiled Chicken stuffed with Shark’s fins & Scallop

Ingredients:
1 chicken (1.2 kg)
50 gm dried shark’s fins
5 pcs dried scallops
4 slices of dried abalone (100g)
1 pc of ginseng
4 slices of ginger
5 bowls of stock

Method:
1. Soak dried scallop overnite then tear them into pieces, retain the water (scallop sauce) for later use. Soak dried sharkfin for ½ hr with hot water. After ½ an hr, pour the water & add hot water to boil the sharkfin until bubbles then leave it to cool, then pour away, Add hot water again to boil, do this method for 3 times until soft, then 4th time put in 1 slice of ginger, 1 stalk of spring onion (cut into half), 1 tsp Chinese wine to boil. Boil for about 20 min, drain well. Remove the ginger, spring onion.

2. Debone Chicken, stuff the welldone sharkfin and dried scallop into the chicken stomach and sealed up with toothpicks. Prepare stock - Cook chicken bones with ginseng, ginger, dried abalone with 5 bowls of water for 1 hour. After 1 hour, add 2 tbsp of Kei Qi (wolveberries (gou qi zi)), 2 tbsp of Hua tiao wine to boil.

3. Boil water then put in the stuff chicken to blanch for a while then put into the corningware for doubleboiling. Add in the stock & balance of scallop sauce to the pot to double boil for 2 hours. It will be ready to serve after 2 hours.