An obscure Cantonese dish that was popular in Singapore during the 1930s.
The chicken skin from an entire bird is used whole, a test of the knife skills of a chef. Instead of chicken meat, a thick layer of shrimp paste—made of minced fresh shrimps kneaded with starch—is slathered underneath. The finished product, in the shape of a whole chicken, is then steamed. In the 1950s, the deep-fried variant Jin Long Ji (金龙鸡) was developed, offering a layer of crispy skin above the springy prawn paste.
Steamed Chicken in Southern China-Style (江南百花鸡)