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

Recipe Ingredient

  • Half a chicken, skinned and chopped into serving pieces
  • 1 tbsp light soy sauce
  • Dash of soy sauce
  • 1 big lotus leaf
  • 3 dried mushrooms, soaked and halved
  • 10 dried chestnuts (foong lut)
  • 20g ginger, shredded
  • 1/2 tsp chopped garlic
  • 2 tsp oil
  • 1 tsp sesame oil
  • 500ml stock or water
  • Sauce:
  • 2 tbsp oyster sauce
  • Dash pepper
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp Shao Hsing Hua Tiau cooking wine


  1. Put chestnuts in a bowl and soak in 1/4 tsp alkaline water for 10 minutes. Pour hot boiling water over the chestnuts, then discard the hot water. Do this twice, then boil the chestnuts, covered with water in a saucepan for 10 - 15 minutes over a moderate heat.
  2. Remove and clean chestnuts well. (This is done so that the chestnuts will taste creamy.)
  3. Marinate chicken with light and dark soy sauce. Deep-fry chicken in enough hot oil until golden brown.
  4. Heat oil and sesame oil in a wok, fry ginger and garlic until fragrant. Add mushrooms, chestnuts and stock or water. Stir in sauce ingredients and chicken. Bring to a boil, then simmer for 10 minutes over a moderate heat until gravy is reduced to half its initial amount. Soak lotus leaf in water until soft. Clean the leaf and line the base of a heatproof dish.
  5. Place chicken and the other ingredients into the lotus leaf, then wrap it up into a nice and neat parcel. Steam for 40-45 minutes. Remove the parcel. Open up the lotus leaf packet and serve immediately.

You may also like

Leave a Reply

Your email address will not be published.