Ingredients is not available.
- 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 1015 minutes.
- Stuff the herbs into the cavity of the chicken. Wrap the chicken in a big piece of cling film wrap and refrigerate for 23 hours.
- 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 11¼ hours or until chicken is almost tender.
- Reserve the chicken stock and bring to the boil then thicken with corn flour mixture. Pour over the chicken and serve.