• Prep time: 10 minutes
• Cook time: 10 minutes
• Serves 6-8 people
• Level of difficulty: ♥♥♥♥
  
  

Ingredients

• 1/4 roasted duck
• 6 sheets of crepes

(A) Sweet and Sour Onion Chutney

• 4 tbsp of canola oil
• 10 shallots, (peeled and coarsely chopped)
• 50g of tamarind pulp (assam paste)
• 50g of sugar
• 4 tbsp of water
• Salt to taste

(B) Pickled Ginger and Cucumber Relish 

• 100g of japanese rice vinegar
• 100g of sugar
• 2 tsp of salt
• 1 tsp of sichuan peppercons, crushed
• 2 inch of young ginger, (cut into long thin strips)
• 1 whole cucumber, (peeled, seeded & shredded)

Steamed Emperor Chicken

Steamy Herbal Emperor Chicken 

Prep time: 15 minutes
Cook time: 90 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 1 kampung chicken, 500g (cleaned & washed, cut off excess fats/ skin) 
- 1 packet of Seah's emperor herbs chicken spices 
-  3 cloves of garlic
- 1 inch of old ginger, (crushed)
- 2 stalks of spring onion
- 1 tsp of sesame oil
- 1 cup of water 
- 1 tbsp of Hennessy V.S.O.P liquor *(for stronger flavor, optional)
- 5g of Chinese Angelica

- 10g of Solomon's Seal

- 1 tbsp of Wolfberries

(Picture of the procedure)

Benefits of herbs:

1. Chinese Angelica  2. Solomon's Seal   3. Wolfberries

1. Chinese Angelica/ Dang Gui: nourishing the blood and harmonizing energy
2. Solomon’s Seal/ Yu Zhu: helps to nourish the yin and balances heatiness. 
3. Chinese Wolfberry/ Gou Zi:  improves and regulates immune system.nourish/tonify liver & kidney and eyesight. 

Direction

1. Rub the chicken thoroughly with sesame oil and the packet of Seah's emperor herbs chicken spices. 
2. Stuff the garlic, ginger and spring onion inside the chicken's tummy. Marinate for at least 30 minutes. 
3. Add in the herbs and wrap chicken with wrapper followed by aluminum foil (included in the Seah's spice packet). 
4. Before sealing the foil, combine the liquor with water and pour all over the chicken. 
5. Fill a large pot with water for steaming the chicken. 
6. Steam the chicken under low heat for at least 2 hours. 
7. Garnish with Chinese parsley and serve hot. * You may choose to cut the chicken into parts before serving onto plate*