Recipe Ingredient
- 1 whole kampung chicken, approximately 1.5 kg
- 2 sheets cellophane paper
- Seasoning (A)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp Shao Hsing Hua Tiau wine
- 1/2 tbsp sesame oil
- Seasoning (B)
- 1 tsp sugar
- 1/4 tsp pepper
- 1 tbsp light soya sauce
- 1 tsp dark soya sauce
- 1 tsp Shao Hsing Hua Tiau wine
- 1/2 tbsp sesame oil
- Herbs
- 4 slices tong kwai
- 3 slices pak kei
- 10g tong sum
- 10g wai sun
- 4 red dates, seeds removed
- Thickening
- 1 tsp corn flour
- 2 tbsp water
Instructions
- 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 10-15 minutes.
- Stuff the herbs into the cavity of the chicken. Wrap the chicken in a big piece of cling film wrap and refrigerate for 2-3 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 1-1¼ 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.
