Clean the chicken and boil
in water for about 30-40 minutes.
Take out and discard the
skin and bones.
Shell the shrimps, finely
mince them together with the chicken and lard.
Add egg white, mix well.
Next add water chestnuts and then the celery finely chopped with 2
Grease a dish with oil.
Spread out the chicken and
shrimp mixture flat on it, about 1 cm thick, smooth the surface.
Steam for 15 minutes, take
out and cut into small pieces not much bigger than a stamp.
Arrange them on a serving
dish in neat rows overlapping each other rather like a fish's
Heat in a pan about 1/2
cup stock in which chicken has been cooked in.
Add 1/2 teaspoon salt,
sesame seed oil and cornflour, stir to make a smooth gravy.
Pour it all over the
Decorate the edge of the
plate with the onions, leek and green capsicum cut into shapes of