酒樓級滋味😋荷葉籠仔棉花雞｜Chicken Steamed with Fish Maw in Lotus Leaf｜Restaurant-Style Cantonese｜CC En/In/Ph

🟢材料： 📌 由於篇幅有限, 菲律賓文食譜放於置頂留言
雞 – 1 隻 Dahil limitado ang espasyo, ang recipe sa
乾冬菇 – 50 克 Filipino ay inilagay sa pinned comment. 📌
沙爆魚肚 – 30 克
乾荷葉 – 1 張
紅蔥頭 – 1 個
薑 – 1 塊
蔥 – 適量
蠔油 – 1 湯匙
紹興酒 – 1 湯匙
澱粉 – 1 湯匙
生抽 – 1 湯匙
老抽 – 1 茶匙
糖 – 1 茶匙
胡椒粉 – 少許
食油 – 少許
粗鹽 – 適量（洗雞用）

🟢 做法：
1️⃣ 冬菇浸軟洗淨，擠乾水份，切開備用。蔥分開蔥白和蔥綠切碎，紅蔥頭切片，薑切片備用。
2️⃣ 雞用粗鹽揉搓洗淨，去掉雞肚內脂肪和殘留內臟，去骨切件，加入冬菇、薑片、紅蔥頭與蔥白、蠔油 1 湯匙、生抽 1 湯匙、糖 1 茶匙、老抽 1 茶匙、1/4 茶匙鹽、胡椒粉、紹興酒 1 湯匙、澱粉 1 湯匙拌勻，加入少許油拌勻，醃 30 分鐘。
3️⃣ 魚肚浸泡 5 分鐘，加入蔥、薑、紹興酒，水滾後汆水 1–2 分鐘，洗淨擠乾水份，切件，加入雞肉中拌勻。
4️⃣ 荷葉汆水洗淨，鋪入竹蒸籠內，放入醃好的雞肉，盡量不重疊。
5️⃣ 水滾下鍋，大火蒸 20 分鐘。上菜前把荷葉邊修剪, 撒上蔥花即可。

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🇬🇧 English
🟢 Ingredients：
Chicken – 1 whole
Dried shiitake mushrooms – 50 g
Puffed fish maw – 30 g
Dried lotus leaf – 1 sheet
Shallot – 1 pc
Ginger – 1 piece
Spring onion – some
Oyster sauce – 1 tbsp
Shaoxing wine – 1 tbsp
Cornstarch – 1 tbsp
Light soy sauce – 1 tbsp
Dark soy sauce – 1 tsp
Sugar – 1 tsp
White pepper – a little
Cooking oil – a little
Coarse salt – some (for washing the chicken)

🟢 Cooking Directions：
1️⃣ Soak the dried shiitake mushrooms until soft, wash and squeeze out excess water, then cut into pieces. Separate the spring onion into white and green parts and chop them. Slice the shallot and ginger.
2️⃣ Rub the chicken with coarse salt and rinse clean. Remove the fat inside the cavity and any remaining innards. Debone the chicken and cut into pieces. Add the shiitake mushrooms, ginger slices, shallot and spring onion whites, oyster sauce (1 tbsp), light soy sauce (1 tbsp), sugar (1 tsp), dark soy sauce (1 tsp), 1/4 tsp salt, white pepper, Shaoxing wine (1 tbsp) and cornstarch (1 tbsp). Mix well, then add a little oil and mix again. Marinate for 30 minutes.
3️⃣ Soak the fish maw in water for 5 minutes. Place the fish maw into a pot of water and bring it to a boil together. Add spring onion, ginger and Shaoxing wine, then blanch for 1–2 minutes after the water comes to a boil. Rinse, squeeze out excess water, cut into pieces and mix into the chicken.
4️⃣ Blanch the lotus leaf and rinse clean. Line a bamboo steamer with the lotus leaf, add the marinated chicken and spread it out without overlapping.
5️⃣ Place the steamer over boiling water. Steam over high heat for 20 minutes. Before serving, trim off the edges of the lotus leaf and sprinkle with chopped spring onion.
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🇮🇩 印尼文（Indonesian）
🟢 Bahan：
Ayam – 1 ekor
Jamur shiitake kering – 50 g
Gelembung ikan goreng kering (puffed fish maw) – 30 g
Daun teratai kering – 1 lembar
Bawang merah – 1 buah
Jahe – 1 potong
Daun bawang – secukupnya
Saus tiram – 1 sdm
Arak Shaoxing – 1 sdm
Tepung maizena – 1 sdm
Kecap asin ringan – 1 sdm
Kecap asin gelap – 1 sdt
Gula – 1 sdt
Lada putih – sedikit
Minyak – sedikit
Garam kasar – secukupnya (untuk mencuci ayam)

🟢 Cara Memasak：
1️⃣ Rendam jamur shiitake kering hingga lunak, cuci dan peras airnya, lalu potong-potong. Pisahkan daun bawang bagian putih dan hijau, lalu cincang. Iris bawang merah dan jahe.
2️⃣ Gosok ayam dengan garam kasar lalu bilas hingga bersih. Buang lemak di dalam rongga dan sisa jeroan. Buang tulang ayam dan potong-potong. Masukkan jamur shiitake, irisan jahe, bawang merah dan bagian putih daun bawang, saus tiram (1 sdm), kecap asin ringan (1 sdm), gula (1 sdt), kecap asin gelap (1 sdt), 1/4 sdt garam, lada putih, arak Shaoxing (1 sdm) dan tepung maizena (1 sdm). Aduk rata, tambahkan sedikit minyak dan aduk kembali. Diamkan selama 30 menit.
3️⃣ Rendam gelembung ikan dalam air selama 5 menit. Masukkan ke dalam panci berisi air dan didihkan bersama. Tambahkan daun bawang, jahe dan arak Shaoxing, lalu blanch selama 1–2 menit setelah air mendidih. Bilas, peras airnya, potong-potong dan campurkan ke dalam ayam.
4️⃣ Rebus sebentar daun teratai lalu bilas hingga bersih. Lapisi kukusan bambu dengan daun teratai, masukkan ayam yang telah dimarinasi dan ratakan tanpa saling menumpuk.
5️⃣ Letakkan kukusan di atas air mendidih. Kukus dengan api besar selama 20 menit. Sebelum disajikan, potong bagian pinggir daun teratai dan taburi dengan daun bawang cincang.
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