Treasure Phoenix (Chinese)
Source: Amy Beh

1.2 kg chicken, cut into halves
25g dried Chinese mushrooms, soaked to soften and halved
100g gingko nuts
1 large piece dried beancurd sheet (foo peh)
1 piece glass paper

Seasoning (A):
1 tbsp light soy sauce
1 tsp Chinese rice wine
1/4 tsp pepper
1/2 tsp sugar
1 tsp sesame oil

Herbs:
15g tong sum, sliced (Tong sum Choi the most unusual hollow vegetable with a tangy green stem -)
7g tong kwai (seasoning)
10g wai sum (seasoning)
4g pak kei (astragalus hengl -pak-kei)
6 red dates, seeded
2g chuen kong (seasoning)

Sauce (B)
2 tbsp Premium oyster sauce
1 tbsp light soy sauce
1/8 tsp salt or to taste
1/8 tsp pepper
1/4 tsp dark soy sauce
1 tbsp chicken stock granules
1 tbsp Shao Hsing Hua Tiau wine
1 tbsp sugar or to taste

1/2 cup water

Marinate chicken with seasoning (A) for at least 1 hour.

Combine sauce ingredients (B) and herbs in a saucepan and bring to the boil. Put in chicken, mushrooms and gingko nuts; when sauce boils again, reduce heat and simmer over medium-low heat for 10–15 minutes.

Layer beancurd sheet over a piece of glass paper. Dish up chicken and put in the centre of the beancurd sheet. Tie up the glass paper neatly with a piece of cord.

Place the chicken bundled in a big bowl and steam for 1–1 1/4 hours until tender. When the chicken is ready open the packet and serve immediately.