CHICKEN STEAMED WITH DRIED LILY BUDS

                   CHICKEN STEAMED WITH WHITE LILY BUDS

Ingredients
 350 g  chicken -  chopped into bite- sized pieces 

Marinade (A)
1/2 tsp salt, 3/4 tsp sugar, 1/4 tsp pepper
1/2 tsp oyster sauce, 1tsp sesame oil
1/2 tsp rice wine /Shao Hsing Hua Tiau

Dried ingredients(B)
20 pieces dried lily buds, soaked, trimmed and knotted
4 red dates seeded and sliced thinly
1 Tbsp kei chi
1 piece ton sum, cut into slanting pieces and soaked
1/2  cup chicken stock

method:
Season chicken with (A) for 20 - 25 mins in a heat proof dish.
Arrange ingredients (B) over chicken and steam over rapidly boiling water for 15 -20 mins
until meat ts tender.
Serve immediately with spinkling of  chopped spring onions.