Ingredients (for 4):
- Conpoy - 19
- Garlic - 1
- Bamboo pith - 120g
- Chicken stock - 1 cup
- Oil - 2 cup
- Salt - 1/4 tsp
- Sugar - 1/2 tsp
- Chinese yellow wine - 1 tbsp
- Sugar - 1 tsp
- Ginger - 2 slices
- Tapioca starch - 1 tsp full
- Water - 1 tbsp
Procedures:
1. Remove the fungus at the base of the pith, then soak in water until softened.
2. Remove the skin of the garlic, and choose the ones of about same size.
3. Heat up the oil, and then put in the garlic to deep fry. When they float and turn golden, remove.
4. Use a sieve to hold the conpoy and put into the oil to deep fry, remove when the bubbles are reduced.
5. Put the conpoy inside a small bowl, with one in the middle, six around, and then twelve around that.
6. Pour in boiled water until fully immersing the conpoy. Wait for the conpoy to absorb the water.
7. Repeat the process once more.
8. Add Chinese yellow wine, sugar and ginger into the bowl. Then top up with water until fully immersing the conpoy.
9. Put the fried garlic in boiling water, add salt and sugar, and cook for a while. Then remove and drip dry.
10. Put the conpoy to steam for one hour.
11. Heat up a pot of water and boil the bamboo pith for 5 minutes.
12. Remove and flush in water. Then add some coarse salt to clean up the bamboo pith.
13. Rinse and soak dry, then cut the bamboo pith in halves.
14. Heat up the chicken stock and add in the bamboo pith to absorb the flavours.
15. Remove the bamboo pith for later use.
16. Carefully remove half of the stock in the bowl and keep for later use. Then add in the fried garlic in the middle. Continue to steam for another hour.
17. Remove the bowl, and carefully use a sieve to remove the liquid in the bowl for later use.
18. Cover the bowl with the serving plate and quickly flip over.
19. Heat up the pan with 1 tbsp of oil, then add in the bamboo pith to stir-fry.
20. Add in the conpoy stock and cook until the bamboo pith has absorbed the stock. Then put the bamboo pith around the bowl on the serving plate.
21. Mix the tapioca starch with water, then gradually add into the heated conpoy liquid. Stir constantly, and then add in 1 tbsp of oil for making this thicken sauce.
22. Carefully remove the bowl and pour in the sauce.
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