Yoke lan kai/steamed chicken with ham and kai lan

Ingredients

• White Cooked Chicken slices
• Boneless Ham Slices
• Yau Kai Lan
• 2 tablespoon XO Sauce

Sauce:

• 1/2 cup chicken stock
• 1/2 tablespoon cornstarch/tapioca starch + 1 tablespoon water
• Sesame oil

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Preparation

• Assemble the dish by alternating slices of chicken and ham.
• Prepare kai lan and decorate it around the chicken and ham.
• Heat saucepan or wok and pour in the chicken stock.
• When stock comes to a boil, drizzle in the cornstarch/tapioca starch mixture and bring back mixture to the boil.
• Pour sauce over the assembled dish.
• Top with XO sauce and drizzle with sesame oil. Serves