Emperor Chicken With Preserved Vegetable

Ingredients (Serves 4)

  • 1 whole Chicken
  • 200 g Sweeten preserved vegetable
  • 400 g Water


  • 1 Tablespoon Light Soya Sauce
  • 2 Tablespoon Dark Soya Sauce
  • 2 Tablespoon Oyster Sauce
  • 1 Teaspoon Salt
  • 3 Teaspoon Sugar
  • 2 Tablespoon Chinese Rice Wine
  • 1/2 Teaspoon Corn Flour
  • 3 Slice Astagulas Hengel (herb)
  • 2 Slice Angelica (herb)
  • 1 Codonopsis Root (herb)


  1.  Wash and drain dry chicken, marinate chicken evenly with 1 tablespoon of dark soya sauce. Heat up oil and run through chicken till golden brown.
  2. Wash preserved vetgetable and cut into small pieces. Use 2 teaspoon sugar, 1 teaspoon Chinese rice wine, 1/2 tablespoon light soya sauce, 1/2 tablespoon dark soya sauce, 1 tablespoon oyster sauce to stir and fry preserved vegetables till fragrant. Then stuff perserved vegetable inside the chicken and place it on a dish.
  3. Heat up wok, add water, 1 teaspoon salt, 1 teaspoon sugar, 1/2 tablespoon dark soya sauce, 1 tablespoon oyster sauce, add in astagulas hengel, angelica and coronopsis root, then bring to boil. Pour the stock onto the dish with the stuffed chicken, steam for 90 minutes
  4. Transfer the stock back to heated wok and thicken the stock with corn flour and add 1 tablespoon Chinese rice wine.
  5. Pour the gravy over the chicken and serve.

Cooking Time 2 Hours


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