| 1 | In this recipe, you can substitute almost any selection of bland vegetables that provide contrasting texture and color. |
| 2 | Preparation: have water in steamer boiling. |
| 3 | Dip tomatoes to loosen skins; remove skins; slice in half. |
| 4 | Wash and trim bok choy stalks. |
| 5 | Use slender end of stalk only (use leaves and thick stalk in other dish). |
| 6 | Drain baby corn and straw mushrooms. |
| 7 | Steaming: first steam baby corn and straw mushrooms for 5 minutes. |
| 8 | Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain. |
| 9 | Arrange vegetables on warm round serving platter in flower pattern. |
| 10 | Sauce: to render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking. |
| 11 | Cook on medium heat for 20 minutes or so, until chicken oil separates from solids. |
| 12 | Drain oil, reserve. |
| 13 | Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat). |
| 14 | In small saucepan, heat chicken stock, peanut oil and sugar. |
| 15 | When it starts to boil, dribble in enough cornstarch paste to give a light body. |
| 16 | Keep warm until ready to use. |
| 17 | When vegetables are being steamed, reheat sauce with chicken oil. |
| 18 | Pour sauce over vegetables. serve. |
