Recipe Ingredient
- 1kg chicken, keep whole
- 2 pieces aluminium foil
- 4 pieces button mushrooms, quartered
- 3 shallots, keep whole
- 2 stalks spring onion
- 250ml water
- Marinade
- 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
- Herbs
- 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
Instructions
- 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.
