Recipe Ingredient
- 1 whole Kampung chicken (approximately 1.5 kg)
- 2 sheets cellophane paper
- Seasoning (A)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp Shao Hsing Hua Tiau wine
- 1/2 tbsp sesame oil
- Seasoning (B)
- 1 tsp sugar
- 1/4 tsp pepper
- 1 tbsp light soya sauce
- 1 tsp dark soya sauce
- 1 tsp Shao Hsing Hua Tiau wine
- 1/2 tbsp sesame oil
- Herbs
- 4 slices tong kwai
- 3 slices pak kei
- 10 g tong sum
- 10 g wai sun
- 4 red dates (seeds removed)
- Thickening
- 1 tsp corn flour
- 2 tbsp water
Instructions
- Rinse the chicken, drain well then rub seasoning (A) on the skin side.
- Combine seasoning (B) in a small bowl and rub the inside or cavity of chicken with it.
- Rinse all the herbs and place in a small bowl. Steam for 10
