Herbal Baked Chicken


1kg chicken, keep whole
2 pieces aluminium foil
4 pieces button mushrooms, quartered
3 shallots, keep whole
2 stalks spring onion
250ml water


2 tbsp light soy sauce
2 tbsp oyster sauce
1/8 tsp thick soy sauce
2 tbsp Shao Hsing Hua Tiau wine
1 tbsp ginger juice
1/8 tsp pepper
1/2 tsp sesame oil
1/8 tsp salt
1/2 – 3/4 tsp sugar
1/2 tsp chicken stock granules


15g tong kwai
20g tong sum
15g yuk chok
5-6 pieces American ginseng
1 tbsp kei chi
5 red dates, seeded
15g pak kei


Clean chicken well. Dab dry with several pieces of kitchen towels then rub combined marinade on the chicken inside and out. Leave aside for an hour.

Bring water to a boil and add herbs. Simmer for 10 minutes. Remove and leave to cool slightly.

Put shallots and spring onion into the chicken cavity. Drain the herbs and add into the cavity as well. Thicken the herbal stock with a little cornflour mixture.

Place aluminium foil in a fairly big casserole. Place chicken on the foil. Add the mushrooms and the herbal stock. Wrap up neatly, making sure that there is no leakage from the stock.

Bake in a preheated oven at 200°C for about 50-60 minutes. Serve at once.

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