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Grilled Chicken Imperial Palace

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

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Ingredients

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Marinade

Stuffing

Golden oyster sauce

Sticky Rice

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

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

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Preparation

  1. 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

  2. Stuffing

    • Mix all the ingredients for stuffing and stir with cooking wine

  3. Golden oyster sauce

    • Mix all the ingredients for this sauce with Knorr Concentrated Chicken Liquid Seasoning, Knorr Oyster Sauce and Knorr Cornstarch

  4. 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

  5. Dough wrapper

    • Well knead the dough, leave it for 10 minutes and roll into 1.5cm thickness
    • Cover the dough by lotus leaves

  6. 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