Grilled Chicken Imperial Palace
A sophisticated dish uniquely created from chicken, pigeon along with a special sauce made from Knorr Oyster Sauce and Knorr Concentrated Chicken Liquid Seasoning will absolutely be a highlight for a wedding feast
Ingredients
Marinade
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Whole chicken 1.5 kg
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Lime leaf 10.0 g
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Garlic 50.0 g
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Shallot 50.0 g
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Chili 30.0 g
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White Sesame 10.0 g
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Salt 30.0 g
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Dark Soy Sauce 30.0 g
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Sesame Oil 30.0 g
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Soya sauce 30.0 ml
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Cooking Oil 50.0 g
Stuffing
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Sesame Oil 1.0 tsp
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Dark Soy Sauce 2.0 tsp
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Cooking wine 30.0 ml
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Star anise 5.0 g
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Garlic Clove 3.0 pc
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Pork tenderloin 50.0 g
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Small shrimp 50.0 g
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Smithfield ham 50.0 g
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Bamboo shoots 50.0 g
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Dried shiitake mushrooms 50.0 g
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Enoki mushrooms 50.0 g
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Peeled, finely chopped ginger 20.0 g
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Chopped shallots 20.0 g
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Light soy sauce 5.0 g
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White pepper groud 3.0 g
Golden oyster sauce
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Honey 50.0 ml
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Charsiu sauce 150.0 ml
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Coconut Water 600.0 ml
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Chicken stock 300.0 ml
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Five spice 2.0 g
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Sesame 10.0 g
Sticky Rice
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Pigeon, roasted 1.0 kg
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Sticky rice 600.0 g
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Green bean, steamed 300.0 g
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Ear mushroom 50.0 g
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Lotus Seeds 150.0 g
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Lima bean 200.0 g
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Sugar 40.0 g
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Jambon 100.0 g
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Coconut milk 100.0 g
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Spring Onion 200.0 g
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Chinese sausage 150.0 g
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Lotus leave 2.0 pc
Dough wrapper
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Flour 1.0 kg
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Yeast 10.0 g
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Bakery additives 5.0 g
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Egg 1.0 pc
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Anchor butter 50.0 g
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Sugar 10.0 g
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Salt 100.0 g
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Sugar cane milk 10.0 g
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Milk powder 30.0 g
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Water 450.0 g
Preparation
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Marinade
- Mix all the ingredients of marinade with Knorr Concentrated Chicken Liquid Seasoning and Knorr Lime Powder and grind
- Rub the marinade into the chicken and roasted until being 80% cooked
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Stuffing
- Mix all the ingredients for stuffing and stir with cooking wine
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Golden oyster sauce
- Mix all the ingredients for this sauce with Knorr Concentrated Chicken Liquid Seasoning, Knorr Oyster Sauce and Knorr Cornstarch
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Sticky Rice
- Remove the bones from the pigeon, mince and stir with ear mushroom and Knorr Concentrated Chicken Liquid Seasoning, and then mix with remaining ingredients and cook
- Put jambon on top of sticky rice
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Dough wrapper
- Well knead the dough, leave it for 10 minutes and roll into 1.5cm thickness
- Cover the dough by lotus leaves
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Grill and Serving
- Cut the chicken into small pieces or keep the whole chicken, then put the chicken onto the lotus leaves and put stuffing into the chicken
- Sprinkle the sauce into the chicken, wrap the lotus leaves, then wrap the dough and grill in around 30 minutes with temperature of 180 - 200 degree Celsius
- Then the dish is ready to serve
Note: the dough is used with chicken
