Spring Chicken with Scallop Sauce

Ingredient
(A)

• 1 spring chicken, cleaned
• 2 slices ginger
• 1 stalk spring onion
• 1 tsp salt
• 2 tbsp chinese wine
• 1 tsp sesame oil

(B)

• 150ml chicken stock (I use reserved liquid from scallops and steamed chicken)
• 2 dried shitake mushroom, softened(I used my XO mushroom)
• 20gm dried scallops, soaked and shredded
  
• 1 tbsp shallot oil
• 1 tbsp chinese wine
• cornstarch water
  

Method

1. Marinate chicken with ingredient (A) for 30mins. Stuff ginger and spring onion into the cavity.
2. Steam chicken over preheated steamer for 25mins. Turn off heat. Rest for 10mins before cutting into pieces. Arrange on a plate.
3. Cook chicken stock in a small pan. Add in scallops and mushroom and cook for 2mins.
4. Stir in wine and shallot oil and adjust taste accordingly. Thicken sauce with cornstarch water. Pour scallop sauce over steamed chicken. Serve

Steamed Spring Chicken....taste good on its own also!!