Prosperity Chicken

Mains
Poultry

Easy Level:

Cook Time:

Servings:

4
With the year of the the rooster, we felt it was an appropriate time to come up with a special dish for CNY feasting! The Prosperity Chicken is full of good stuff (??) meant to make this dish not only nutritious, but tasty, a perfect dish for a reunion dinner.
We used Angelica Sinensis, Goji berries, Solomon’s Seal, Lovage Root, scallops, and dried mushrooms for the herbal stuffing, and at the same time, added Yomeishu into the dish as not only is it good for you for its beneficial qualities, it also enhances the dish’s taste due to its liquor properties. You can shop for Yomeishu’s products conveniently online here:- https://redmart.com/search/yomeishu
Cook this for your family and welcome the New Year with prosperity!
To find out more about Yomeishu, visit them on their Facebook page here:- https://www.facebook.com/yomeishusingapore/
#themeatmensg #simple #delicious #yomeishu #cnyrecipes #prosperity

Ingredients

Adjust Servings
US / Metric
0.00
large kampung chicken
0.00
large kampung chicken
0.00
kg
kg
plain flour
0.00
kg
kg
plain flour
0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
salt
0.00
ml
ml
water (or more to make a pliable dough)
0.00
ml
ml
water (or more to make a pliable dough)
0.00
dried
dried
lotus leaves (soaked overnight)
0.00
dried
dried
lotus leaves (soaked overnight)
0.00
ml
ml
Yomeishu
0.00
ml
ml
Yomeishu

Seasoning:

0.00
tbsp
tbsp
powdered rock sugar
0.00
tbsp
tbsp
powdered rock sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tbsp
tbsp
rice wine
0.00
tbsp
tbsp
rice wine
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil

Herb Stuffing

0.00
g
g
Angelica Sinensis (tong kwai)
0.00
g
g
Angelica Sinensis (tong kwai)
0.00
g
g
Goji Berries (kei chi)
0.00
g
g
Goji Berries (kei chi)
0.00
g
g
Solomon’s Seal (yu zhu)
0.00
g
g
Solomon’s Seal (yu zhu)
0.00
g
g
Lovage Root (chuan xiong)
0.00
g
g
Lovage Root (chuan xiong)
0.00
dried scallops
0.00
dried scallops
0.00
dried mushrooms, soaked till softened
0.00
dried mushrooms, soaked till softened
0.00
cup
cup
chicken stock
0.00
cup
cup
chicken stock

Steps

1

Mix all seasoning ingredients in a bowl
Mix all seasoning ingredients in a bowl
Mark as completed

2

Rub seasoning outside and cavity of the chicken
Rub seasoning outside and cavity of the chicken
Mark as completed

3

Pour 20ml Yomeishu into the cavity of the chicken and 20ml extra on the chicken
Pour 20ml Yomeishu into the cavity of the chicken and 20ml extra on the chicken
Mark as completed

4

Cover and let it marinate overnight
Cover and let it marinate overnight
Mark as completed

5

Simmer ingredients for herb stuffing with ½ cup chicken stock. Once stock reduce by half transfer to a bowl and mix in goji berries
Simmer ingredients for herb stuffing with ½ cup chicken stock. Once stock reduce by half transfer to a bowl and mix in goji berries
Mark as completed

6

Stuff the herbs into the chicken cavity
Stuff the herbs into the chicken cavity
Mark as completed

7

Mix 1½ kg plain flour, 3 tbsp salt and 900ml water to form a pliable dough.
Mix 1½ kg plain flour, 3 tbsp salt and 900ml water to form a pliable dough.
Mark as completed

8

Cover and rest dough 30 minutes
Cover and rest dough 30 minutes
Mark as completed

9

Pre-heat oven 200°C
Pre-heat oven 200°C
Mark as completed

10

Roll dough into a thick rectangle, enough to wrap the chicken
Roll dough into a thick rectangle, enough to wrap the chicken
Mark as completed

11

Place the lotus leaves on the rolled dough
Place the lotus leaves on the rolled dough
Mark as completed

12

Place chicken on the lotus leaf. Wrap the chicken with lotus leaf. Make sure it’s secure and no holes
Place chicken on the lotus leaf. Wrap the chicken with lotus leaf. Make sure it’s secure and no holes
Mark as completed

13

Securely wrap and seal the lotus wrapped chicken with the rolled dough
Securely wrap and seal the lotus wrapped chicken with the rolled dough
Mark as completed

14

Place it on a roasting tray
Place it on a roasting tray
Mark as completed

15

Bake for 2 hours in oven
Bake for 2 hours in oven
Mark as completed

16

Let chicken rest for 30 minutes before cracking it open
Let chicken rest for 30 minutes before cracking it open
Mark as completed

17

Pour 20ml of Yomeishu over the chicken
Pour 20ml of Yomeishu over the chicken
Mark as completed

18

Serve immediately
Serve immediately
Mark as completed

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