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Diced Chicken with Chinese Black Olive Sauce in Pumpkin Bowl

Ingredients

Serves 5 pax

Chinese Black Olive Sauce
150 g Black olive
450 g Olive vegetable
15 g Rizzoli anchovy fillets
300 g Shallots (finely chopped)
200 g Dried shrimp (finely blended)
80 g Parma ham
150 g Fresh assorted mushrooms
100 ml Cooking wine
80 g Chicken powder
100 g Brown sugar
50 ml Oyster sauce
1/3 tbsp Salt
100 ml Water
2g White pepper powder

Diced Chicken with Chinese Black Olive Sauce in Pumpkin Bowl
2 Small Japanese pumpkin
300 g Chicken thigh (diced)
80 g Red capsicum (diced)
80 g Green capsicum (diced)
60 g Yellow capsicum (diced)
1 Leek (sliced)
20 g Dried shrimps
2.5 tbsp Chinese black olive sauce
0.5 tbsp Oyster sauce
100 ml Chicken stock or water
0.5 tsp White pepper

Chicken Marination (Velveting)
20 g Cornflour
15 g Sesame oil
30 g Cooking wine
1 Egg white
10 g Vinegar

Cooking Method

Velveting meat is a common practice in Chinese stir-fries by marinating the meat with egg white and corn starch, then dipping then in a hot oil bath before finally stir-frying then. The meat develops a texture that is tender and silken and smooth.

Chinese Black Olive Sauce
1. Steam the Parma ham for 15 minutes and blend it.
2. Heat 400ml of oil in a pot, add in the shallots and garlic. Stir-fry until light brown.
3. Add dried shrimp, Parma ham, mushrooms, black olive, olive vegetables, chicken powder, brown sugar and oyster sauce into the pot and continue to cook.
4. Once ingredients are cooked, add water into the pot and bring it to a boil.
5. Add cooking wine and let boil for 15 minutes.

Diced Chicken with Chinese Black Olive Sauce in Pumpkin Bowl
1. Add cornflour, sesame oil, cooking wine, egg white and vinegar into a bowl. Mix well.
2. Add diced chicken thigh into the bowl and mix well until chicken is well coated.
3. Let the chicken thigh marinate for 30 minutes before cooking.
4. Cut the top of the pumpkins and remove seeds.
5. Heat some oil in a pan and stir-fry dried shrimps and Chinese black olive sauce until fragrant.
6. Add in red, green and yellow capsicums, leek and chicken thigh into the pan.
7. Add in chicken stock/water, oyster sauce and white pepper and let it cook until gravy has thickened.
8. Pour the diced chicken in Chinese black olive sauce into the pumpkin bowls.
9. Cover the pumpkin bowls with pumpkin lids and steam for 15 to 20 minutes.

Recipe by Chef Yip

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