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Imperial Chicken

Imperial Chicken
Preparation Time 30 mins Servings 4-5 persons


1 whole Spring Chicken (about 1 kg)
2 tsp MAGGI Less Salt Concentrated Chicken Stock (mixed with 250ml water)
1 tbsp Canola Oil
2 sheets Aluminium Foil (for wrapping)

Marinade Seasoning

2 tsp MAGGI No Added MSG Seasoning
1 tsp Sesame oil
1 tbsp Chinese Cooking Wine (optional)

Herbs (Rinse and Drain):

10g Bei Qi
10g Dang Shen
20g Red Dates
20g Wolfberry Fruits
210g Huai Shan
10g Dang gui


1. Marinate both the surface and cavity of the chicken with marinade seasoning, rub well and leave for 30 mins.
2. Pour a little oil into a non-stick pan and pan fry the chicken till golden brown. Place the chicken onto the aluminium foil.
3. Stuff half of the mixed herbs into the cavity of chicken.
4. Place the remaining herbs together with the stock around the chicken and wrap with aluminium foil.
5. Place the wrapped chicken into the steamer and steam for 2 hours.
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