Recipe Ingredient
- 1.5kg whole chicken, cleaned
- Enough oil for deep-frying
- Seasoning(A) Combined
- 1 tsp salt
- 3/4 tsp pepper
- 3/4 tbsp thick soy sauce
- For the stuffing
- 100g boiled chestnuts
- 2 dried shitake mushrooms, soaked and diced
- 4 button mushrooms, diced
- 1 potato, boiled until soft and diced
- 6 gingko nuts, shelled
- 6 dried lotus seeds, soaked
- Seasoning (B)
- 1/2 tsp Chinese five spice powder
- 1/2 tsp pepper
- Salt or to taste
- 1/2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp chicken stock granules
- 1/2 tsp thick soy sauce
- 3/4 tsp corn flour
- 1/2 tsp sesame oil
- (C)
- 3/4 cup water
- 1 tbsp chicken stock
- 3 dried shitake mushrooms, soaked and cubed
- 1 carrot, cut into wedges
- 6 chestnuts
- 10 gingko nuts, shelled
- 10 dried lotus seeds, soaked
- Thickening(D) Combined
- 1 tsp corn flour
- 1–2 tbsp water
Instructions
- Wash the inside of the chicken well with running water. Wipe thoroughly dry with kitchen paper kitchen towels.
- Rub seasoning (A) on the skin as well as the inside of the chicken. Set aside for 30 minutes. Heat enough oil in a wok and deep-fry chicken until lightly golden. Remove, drain and set chicken aside to cool completely.
- Combine all stuffing ingredients together in a mixing bowl; add in (B) and mix well.
- Put the stuffing into the cavity of the chicken. Use as much of the stuffing as you can. Close the opening of the chicken with a satay stick. Cross the legs of the chicken and pin them into place with another long satay stick.
- Place chicken on a double layer of aluminium foil. Add (C) and the stuffing ingredients. Place the packaged chicken in a heatproof dish.
- Put the dish in a pressure cooker and pressure cook for 12-15 minutes. Allow the pressure to be reduced before opening. Thicken the sauce with (D) then dish out and serve.
