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
-
Whole chicken 1.5 kg
-
Lime leaf 10.0 g
-
Garlic 50.0 g
-
Shallot 50.0 g
-
Chili 30.0 g
-
White Sesame 10.0 g
-
Salt 30.0 g
-
Dark Soy Sauce 30.0 g
-
Sesame Oil 30.0 g
-
Soya sauce 30.0 ml
-
Cooking Oil 50.0 g
Stuffing
-
Sesame Oil 1.0 tsp
-
Dark Soy Sauce 2.0 tsp
-
Cooking wine 30.0 ml
-
Star anise 5.0 g
-
Garlic Clove 3.0 pc
-
Pork tenderloin 50.0 g
-
Small shrimp 50.0 g
-
Smithfield ham 50.0 g
-
Bamboo shoots 50.0 g
-
Dried shiitake mushrooms 50.0 g
-
Enoki mushrooms 50.0 g
-
Peeled, finely chopped ginger 20.0 g
-
Chopped shallots 20.0 g
-
Light soy sauce 5.0 g
-
White pepper groud 3.0 g
Golden oyster sauce
-
Honey 50.0 ml
-
Charsiu sauce 150.0 ml
-
Coconut Water 600.0 ml
-
Chicken stock 300.0 ml
-
Knorr Cornstarch 1kg 20.0 g
-
Five spice 2.0 g
-
Sesame 10.0 g
Sticky Rice
-
Pigeon, roasted 1.0 kg
-
Sticky rice 600.0 g
-
Green bean, steamed 300.0 g
-
Ear mushroom 50.0 g
-
Lotus Seeds 150.0 g
-
Lima bean 200.0 g
-
Sugar 40.0 g
-
Jambon 100.0 g
-
Coconut milk 100.0 g
-
Spring Onion 200.0 g
-
Chinese sausage 150.0 g
-
Lotus leave 2.0 pc
Dough wrapper
-
Flour 1.0 kg
-
Yeast 10.0 g
-
Bakery additives 5.0 g
-
Egg 1.0 pc
-
Anchor butter 50.0 g
-
Sugar 10.0 g
-
Salt 100.0 g
-
Sugar cane milk 10.0 g
-
Milk powder 30.0 g
-
Water 450.0 g