Serves > 4 pax (depending on size of chicken)
- 1.5 kg whole chicken (cleaned and pat dry)。 1只(1.5公斤) 鸡
- 1 large piece of lotus leaves (soaked overnight and boiled until softened). 1片荷叶. 泡一晚。
- 1 ½ tbsp salt. 1 ½汤匙盐
- 3 tbsp of oil. 3 汤匙油
- 3 cloves garlic, minced。 3瓣蒜头
- 1 piece Chinese sausage, diced. 1条腊肠
- 1 piece liver sausage, diced. 1条润肠
- 1 cup diced mushroom, soaked. 1杯香菇(切丁)
- 1/2 cup diced carrot. ½ 杯胡萝卜(切丁)
- 1/4 cup fresh gingko nut. ¼ 杯白果
- 2 tbsp dried lotus seeds, soaked. 2汤匙莲子
- 8 pieces chestnut, soaked and boiled until softened. 8粒栗子, 浸泡和煮至变软。
- 3 pieces of water chestnut, diced. 3粒马蹄
- 1 tbsp oyster sauce. 1 汤匙 蚝油
- 1 tbsp light soy sauce. 1 汤匙生抽
- 1 tbsp Shaoxing wine. 1汤匙绍兴酒
- 1 tsp sesame oil. 1茶匙 芝麻油
- Soak lotus leaves overnight and boil until softened. 荷叶浸泡一夜.
- Rub chicken with 1 ½ tbsp of salt. 用盐将鸡身内外抹匀.
- Mix marinade in a bowl and brush over chicken. Leave the chicken in the fridge to marinade overnight. 将绍兴酒，生抽，老抽搅拌均匀. 把酱油搽在鸡身上，腌过夜
- In a bowl, mix seasoning.
- Heat oil and stir-fry garlic until fragrant. Add in sausages and mushrooms, fry until fragrant. Pour in carrots, lotus seeds, and chestnut. Fry for a while. 把蒜头, 香菇，腊肠，润肠 炒香. 加入莲子，栗子，胡萝卜继续翻炒.
- Add gingko nut, water chestnut, and seasonings, and stir-fry until all ingredients are mixed well. Pour in water and braise until water evaporates. 加入白果，马蹄和其他的酱料搅拌均匀. 加入水煮到蒸发.
- Fill stuffing into the chicken cavity and secure with toothpicks. 把煮好的材料从鸡的尾部塞进鸡腔内. 用牙签封好.
- Wrap chicken in the soaked lotus leaf. 鸡包入荷叶中.
- Steam chicken for 1 hour or until cooked. 用牙签封好蒸1小时.
- Unwrapped lotus leaf and serve. 打开荷叶就可以吃啦！
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