Spicy Steamed Chicken Squares by Goh Soon Phong

Taken from The Malaysian Women’s Weekly November 2004

Preparation: 40mins, steam: 45mins, serves 5

Ingredients A

• 1 1/2 tbsps corn oil
• 5 small onions, chopped
• 1 tbsp meat curry powder mixed with 3 tbsps F&N Evaporated Milk to form a paste
• 150 gm chopped chicken
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp sugar
• 1 tsp cornflour

Ingredients B

• 200 gm Hong Kong flour
• 5 large eggs
• 150 gm caster sugar
• 1 tsp double action baking powder
• 3 1/2 tbsps F&N Evaporated Milk

1. Line the bottom of a 21 cm square baking tray with greaseproof paper. Oil the sides of the tray. Set aside

2. Heat oil in a pan and stir-fry onion for 2 mins or until fragrant. Add curry paste and mix well for 1 min

3. Add chopped chicken, salt, pepper and sugar. Stir-fry for 2 – 3 mins or until cooked. Sprinkle cornflour over and fry for another 30 secs. Dish out and allow to cool

4. In a mixing bowl, combine Ingredients B. Using an electric mixer, whisk all ingredients at high speed for 10 – 15 mins until mixture is firm

5. Pour half the batter into the prepared baking tray and spread half of the cooked meat mixture on top. Steam over rolling boiling water for 10 – 15 mins

6. Remove from the steamer and pour remaining half of the batter over the cooked mixture. Spread remaining meat ingredients over. Return to the steamer and steam for another 20 mins

7. Allow to cool before cutting into small squares and serving with chilli sauce