• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Wash the inside of the chicken well with running water. Wipe thoroughly dry with kitchen paper kitchen towels.
  2. 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.
  3. Combine all stuffing ingredients together in a mixing bowl; add in (B) and mix well.
  4. 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.
  5. Place chicken on a double layer of aluminium foil. Add (C) and the stuffing ingredients. Place the packaged chicken in a heatproof dish.
  6. 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.

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