• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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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
  • 10g tong sum
  • 10g wai sun
  • 4 red dates, seeds removed
  • Thickening
  • 1 tsp corn flour
  • 2 tbsp water

Instructions

  1. 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 10-15 minutes.
  2. Stuff the herbs into the cavity of the chicken. Wrap the chicken in a big piece of cling film wrap and refrigerate for 2-3 hours.
  3. Remove the cling film wrap and place the chicken on the 2 sheets of cellophane paper. Wrap up neatly and tuck in the edges. Put chicken in a deep dish and steam over medium heat for 1-1¼ hours or until chicken is almost tender.
  4. Reserve the chicken stock and bring to the boil then thicken with corn flour mixture. Pour over the chicken and serve.

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