Ho Wai-sing, Chinese Executive Chef of The Royal Garden loves to interact and communicate with diners, as it is a great opportunity for him to learn about their food preferences and tastes. Many of his regular diners allow Chef Ho to take the reins and decide the cuisine. In this issue, we explore the recipe for "Chicken, Matsutake and Shrimp Paste Cooked Three Ways", a surprising dish created by Chef Ho for one of The Royal Garden Chinese Restaurant's loyal diners who has been living abroad for many years and came back to Hong Kong on a visit. The dish features mouth-wateringly delicious steamed chicken pieces, fired chicken balls with matsutake, and deep-fried seaweed rolls stuffed with chicken.
| Ingredients | |
| Free range chicken | Half (approx. 760g) |
| Matsutake | 6 (approx. 150g) |
| Spring onion | 1 |
| Shrimp | Approx. 230g |
| Full cut seaweed | 1 sheet |
| Bamboo shoot | 1 (approx. 38g) |
| Chinese kale | 6 stalks |
| Chicken broth | Approx. 230ml |
| Batter | |
| Flour | 300g |
| Potato starch | 38g |
| Wheat starch | 38g |
| Baking powder | 28g |
| Water | As appropriate |
| Seasonings | |
| Potato starch | |
| Sugar | |
| Salt | |
| Sesame oil | |
| Ground white pepper | |
| Chicken powder | |
| Garnishes: spinach from the USA and goji berries | |
Demonstration
Preparation
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Wash the chicken and debone it.
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Once you have removed the wing, cut 12 equal chunks and mince the remaining meat.
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Rinse the shrimp with water and potato starch, then pat dry with kitchen towel. Cover the shrimp in a dry cloth and set them aside in the refrigerator for about 30 minutes.
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Use the back of your knife to flatten the shrimps one by one, before chopping into a paste. Season with little salt, sugar, chicken powder, potato starch, sesame oil and ground white pepper, then set aside.
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Scrape the matsutake and remove the stalks, then blanch in boiling water for a few seconds. Remove from the water and slice vertically into two pieces approx. 5mm thick, and chop to the same length as the pieces of chicken. Mince the remaining matsutake and set aside.
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Combine the shrimp paste, minced chicken and the matsutake, and separate into thirds. Take one third of the mixture and spread it on top of the sheet of seaweed.
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Wash the spring onions and trim off the roots. Select three or four of the most tender leaves and whites, and place on top of the mixture, then roll up into a seaweed roll.
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Mix flour, potato starch, wheat starch, baking powder and water to form a batter. Dip the whole seaweed roll into the batter and deep fry in a wok on a medium heat for approximately 3.5 minutes until golden. Remove from the wok and cut into six pieces, and set aside for later.
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Separate the remaining two thirds of the chicken, mushroom and shrimp paste mixture into 13 portions. Sprinkle the chicken pieces and wing with a little potato starch, then stuff with the mixture. Now place a piece of matsutake on top of 6 pieces of chicken.
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Warm the chicken broth in a pan and add potato starch to make a glaze. Pour over the 6 pieces of matsutake-covered chicken and the wing, then place them into a steamer on a high heat for around 7 minutes, or until cooked through.
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Cut the pre-prepared (cleaned, peeled and boiled) bamboo shoot into 6 pieces and set aside.
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Wash the Chinese kale, remove the leaves and the outer skin. Chop to the same length as the chicken pieces and blanch with boiling water for a few seconds.
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Fry the remaining 6 pieces of chicken in oil on a medium heat for 3 to 4 minutes, then add the bamboo shoots and Chinese kale into the wok. Season them with salt, sugar and chicken powder. Fry until fully cooked.
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Place the steamed chicken pieces, fired chicken balls with matsutake, and deep-fried seaweed rolls stuffed with chicken into a large dish and serve with spinach from the USA and goji berries boiled in chicken broth.
Note: Pictures are representative only.
The Royal Garden Chinese Restaurant
Address: Basement 2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, Kowloon (MTR East Tsim Sha Tsui Station Exit P2)
Enquiries: (852) 2724 2666
Online reservation: Please click here.
SHKP Club members can enjoy year-round 15% discount (except special dates) on lunch or dinner menu at The Royal Garden Chinese Restaurant. Click here for terms and conditions.
