• 8 stalks canned baby corn
  • 1 cup chicken stock
  • 1 can peeled straw mushrooms
  • 1 tsp peanut oil
  • 2 medium Size fresh tomatoes
  • 1/4 tsp sugar
  • 8 small stalks of bok choy
  • cornstarch paste
  • 1/2 tsp salt
  • 2 tbsp chicken oil (rendered fat)

To make the four kinds of steamed vegetables recipe, have some water already boiling in the steamer. Dip tomatoes to loosen skins; remove skins and slice in half.

Wash and trim bok choy stalks. Use slender end of stalk only (use leaves and thick stalk in other dishes). Drain baby corn and straw mushrooms.

Steaming

First steam baby corn and straw mushrooms for 5 minutes. Place tomatoes and bok choy on a separate plate, sprinkle with salt, steam for 3 minutes and then drain. Arrange Vegetables on a warm round serving platter in a flower pattern.

Sauce

To render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking. Cook on a medium heat for around 20 minutes or until chicken oil separates from solids. Drain oil and reserve. Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat). Taking a small saucepan, heat the chicken stock, peanut oil and Sugar.

Once it starts to boil, drizzle in enough cornstarch paste to give a light body. Keep warm until ready to use. When Vegetables are being steamed, reheat sauce with chicken oil. Pour sauce over vegetables and serve. Ideal as a starter or an accompaniment.