Steamed Chicken w/ Dang Gui & Chestnuts
NOT AVAILABLE
5 SERVINGS
INGREDIENTS
- 1 Whole Sadia Chicken Griller 800g
- Water 100gm
- Dang Gui 5pcs
- Red Dates – pre soaked 3pcs
- Chinese Mushroom – pre soaked 3pcs
- Cooked Chestnut 8pcs
- 3 Ginger Slices
- Spring Onion Stalk 10gm
Chicken Marinate:
- Five Spice Powder 8gm
- Sesame Oil 10gm
- Oyster Sauce 15gm
- Dark Soya Sauce 10gm
- Light Soya Sauce 20gm
METHOD
- Marinate whole chicken with ingredients from chicken marinate for an hr
- Place marinated chicken on a piece of food grade plastic sheet
- Add in dang gui, spring onion, ginger, dates, mushroom, chestnut & water
- Wrap the chicken and plastic together
- Wrap it again with large pieces of foil and steam for an hr in a double deck steamer
- Serve hot
Chicken Griller (Without Giblets)
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
Eric Teo, Local Celebrity Chef
Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.
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