Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods
780g chicken whole legs (cut into pieces)
1 pair Chinese sausage (sliced)
95g mui hung salted fish fillet
2-inch young ginger (shredded)
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp ground white pepper
1 tsp sugar
½ tsp dark soy sauce
1 tbsp corn flour
2 tbsp Chinese cooking wine
Some shredded spring onion
- Combine chicken pieces with the Chinese sausage, salted fish fillet, shredded young ginger and marinade, mix well, place them in a heatproof bowl or plate.
- Steam in the preheated steamer over high heat for 20 minutes till cooked, remove from heat. Sprinkle with shredded spring onion before serve.