Wednesday, April 22, 2009



1 bird of chicken [about 1 kg] (remove head and tail, washed and drained)

150gm glutinuous rice (washed, soaked for 2 hours, drained)
20gm dried shrimp (rinsed)
100gm golden needle mushroom (removed root portion, washed)
1 clove garlic (chopped)
1 clove shallot (chopped)
2 tablespoon cooking oil
50ml water

1 teaspoon light soya sauce
1/2 teaspoon ground pepper
1/2 teaspoon ground ginger
2 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon chinese cooking wine

Herbs (refer to picture)

15 pieces of pitted red dates
15 pieces of dang gui slice
15 pieces of chuan gong
2 tablespoon of wolf berries


1) Marinate chicken with the marinade for at least 2 hours or longer, set aside

2) Heat up oil, saute chopped garlic, shallot and dried shrimp till fragrant

3) Add golden needle mushroom, stir fry for 1 minute

4) Add pre-soaked glutinuos rice, stir fry for 2 minutes, add water, stir till well mixed, scope up, leave to cool

5) When cooled, add 1/3 of herbs to the rice, mixed well

6) Stuffed glutinous rice to the stomach of pre-marinated chicken

7) Take a large piece of plastic wrap, lay balance half of herbs at the bottom, put stuffed chicken on top, top with balance herbs, pour balance marinade over chicken, wrap up tightly

8) Take another piece of aluminium foil, wrap over plastic wrapped stuffed chicken, transfer to a bowl

9) Steam over rapidly boiling water for 1 hour and 20 minutes till cooked, remove, open foil, cut open chicken stomach and serve hot


Peachie said...

ooohhh. I love herbal chicken! mum used to buy this from johore ages ago!

deli simplicity said...

Thanks Peachie for visiting.