Ingredients: (5-6 pax)
1-1.5 kg Whole chicken (W/O head & feet)
2-3 sheets Alum. foil (Size is big enough to wrap the whole chicken)
1000 ml water
Oil
Salt
1-2 sticks Clean toothpicks
Mixed Ingredients:
1 pc Baby corn
1/3 pc Carrots
4-5 pcs Mushrooms (Soaked)
4-5 pcs Button mushrooms
4-5 pcs Dried Oysters
4-5 pcs Chestnuts
60 gm+ Lotus Seeds
60 gm+ Ginkgo
Herbs:
1 tbsp Red dates
1 tbsp Wolfberry
5 slices Angelina Sinensis (Dang Gui)
2-3 slices Dioscorea opposita (Huai Shan)
Few Strips Solomonseal Rhizome (Yu Zhu)
3-4 small pcs Abalone
Methods:
1. Firstly, heat a pot with water. Add in all the herbal ingredients
and bring to boil. Lower heat and continue boiling for
20-25 mins. Add in little salt to taste, then off heat and set aside.
2. Heat wok with little oil, add in all the mix ingredients, stir fry well.
3. From the herbal soup, strain & scoop some herbal condiments,
add into the wok, stir fry & mix well evenly. Dont forget to
sprinkle little salt to taste. Dish out all the mixture on a plate
and let aside.
4. Heat a steamer with enough water for stewing.
5. Bring in the whole clean chichen. Sprinkle salt all over the
chicken, rub it inside & outside evenly. Then stuff all the
stir fried ingredients into the chicken's stomach.
(If cannot put in all, just leave aside)
6. Now use a toothpicks to seal back the bottom hole.
7. Take a big bowl or plate, lined it with alum. foil, (nice enough
to store soup) place in the stuffed chicken, then pour in all the
ready soup and the balance fried mixture if any.
8. Now wrapped/sealed up the whole chicken. Check & confirm
without any leaking or else you have to double wrap again.
9. Place the whole wrapped chicken in the steamer/wok and start
stewing for at least 2 hrs. If you've prepared earlier, just reheat
when its dinner time.
Enjoy your meal...
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