(From Y3K Recipes Issue No.6 – May/ June 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
1 kampung chicken (approximately 1.2kg)
1 sheet glass paper
150ml red grains glutinous rice wine
150ml Chinese cooking wine/Hua Diao
300ml superior stock
1 kampung chicken (approximately 1.2kg)
1 sheet glass paper
150ml red grains glutinous rice wine
150ml Chinese cooking wine/Hua Diao
300ml superior stock
Marinade:
1 tbsp light soya sauce
1 tbsp light soya sauce
Chinese Herbs:
20g Tong Sum
20g Pak Kei
20g Wai San
30g Yok Chok
10g Kei Chi
10g Tong Kui
10g Red Dates
20g Tong Sum
20g Pak Kei
20g Wai San
30g Yok Chok
10g Kei Chi
10g Tong Kui
10g Red Dates
Seasoning:
50g oyster sauce
10g salt
3g sugar
50g oyster sauce
10g salt
3g sugar
Method:
1. Rub marinade all over chicken. Deep-fry in hot oil till golden colour. Remove and cool on top of a bamboo colander. Wash under running tap to remove excess oil.
2. Line-out a casserole with glass paper and place the chicken inside.
3. Bring superior stock, red grains glutinous wine and oyster sauce to a boil in a stock pot.
4. Gradually add the rest of the Chinese herbs and simmer until fragrant.
5. Season to taste with salt and sugar.
6. Pour above simmered stock over chicken and wrap it up tightly.
7. Steam over high heat for approximately 3 hours.
1. Rub marinade all over chicken. Deep-fry in hot oil till golden colour. Remove and cool on top of a bamboo colander. Wash under running tap to remove excess oil.
2. Line-out a casserole with glass paper and place the chicken inside.
3. Bring superior stock, red grains glutinous wine and oyster sauce to a boil in a stock pot.
4. Gradually add the rest of the Chinese herbs and simmer until fragrant.
5. Season to taste with salt and sugar.
6. Pour above simmered stock over chicken and wrap it up tightly.
7. Steam over high heat for approximately 3 hours.
(Glass papers are available at merchant shops selling dried seafood products)
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