Stuffed Chicken with Mixed Seafood

Tested Recipe with Slight Adjustment Adapted from Byran Ong’s A Passion for Chicken

Stuffed Chicken with Mixed Seafood


1 no x 1.9kg whole chicken (cleaned)

12 xiao bai cai (blanched)


1 tbsp oil

100g soaked sea cucumber (diced)

60g fried fish maw (soaked and diced)

1 can button mushrooms (drained)

10 shallots (removed skin, fried)

Seasoning A:

300ml water

1 tbsp concentrated chicken stock

¼ tsp salt

Seasoning B:

1 tbsp vegetarian oyster sauce

1 tbsp Chinese cooking wine

1 tbsp cornstarch water (1 tsp cornstarch + 1 tbsp water)

Preparation Instructions:

  1. Remove bone from the chicken.
  2. Blanch sea cucumber, fish maw and button mushrooms in boiling water for a short while, dish and drain.
  3. Heat up oil, stir-fry all ingredients for stuffing until fragrant. Add seasoning A and simmer for 5 minutes and dish up. Stuff into chicken and seal with bamboo skewer.
  4. Steam stuffed chicken for 1 hour at high heat or until cooked. Remove.
  5. Arrange chicken and xiao bai cai on a serving platter. Bring gravy of steamed chicken to boil, add seasoning B and thicken with cornstarch water. Pour the gravy over chicken and vegetables. Serve.



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