• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 whole kampung chicken, cleaned and cut through the breast side and open up
  • 5 dried Chinese mushrooms, soaked and halved
  • 1 tbsp sesame oil
  • 3 slices ginger
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 3 slices tong kwai, soaked and shredded
  • 10g tong sum, soaked
  • 1 piece aluminium foil
  • 1 piece greaseproof paper
  • Marinade (A):
  • 1 tbsp pounded cekur root, squeezed for juice
  • 2 tbsp ginger juice
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp sugar
  • 1 tbsp oyster sauce
  • Salted dough ingredients (B):
  • 500g high-protein flour
  • 50g shortening
  • 3 tbsp salt
  • 350ml water


  1. Heat sesame oil in a wok and fry ginger slices until fragrant. Add mushrooms followed by tong kwai and tong sum. Toss and fry well. Dish out and put aside.
  2. Rub marinade ingredients well over the chicken. Add Shao Hsing Hua Tiau wine last then leave aside for 30 minutes.
  3. Stuff the pre-fried mushroom mixture into the cavity of the chicken.
  4. Combine all dough ingredients (B) in an electric mixer. Beat at low speed until a soft dough forms.
  5. Remove and roll dough into a round ball. Leave aside.
  6. Place chicken on a piece of greaseproof paper and wrap up with foil into a neat parcel.
  7. Roll out dough into a rectangle big enough to wrap the chicken parcel. Place chicken parcel in the middle of the dough.
  8. Fold the four sides over the parcel overlapping the edges.
  9. Place the entire big parcel on a lightly greased tray. Bake in a preheated oven at 160°C for about 40 minutes or until the dough turns golden brown.
  10. Remove parcel and crack the dough then open the chicken parcel and serve immediately.
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