Mains Protein Recipes

Roasted Chicken in Copper Tray

This is an easy preparation for a traditional Shunde chicken dish.

Recipe by Mok Ming, head chef of Tsui Hang Village.

*Featured in Crave’s Issue 83, May 2017


30 minutes; 25 minutes

(Serves 4)

1 Wenchang whole chicken, pitted
1 tael red dates
1 tael root mustard
1/2 tael ginger
1/2 tael spring onion
A splash of soy sauce
A splash of dark soy sauce
A splash of Shaoxing wine
A pinch of sugar
A pinch of corn starch

* 1 tael is about 38 grams


1. Prepare the ingredients

  • Rinse and carve the chicken into parts. Dice the root mustard and spring onion. Slice the ginger. Mix the chicken, root mustard, ginger and red dates with the soy sauce, dark soy sauce, Shaoxing wine and sugar.

 2. Steam and bake chicken

  • Place the ingredients in a copper tray and steam for eight minutes. Cover the tray with aluminium foil, place in a pre-heated oven and bake at 250 ̊C for 15 minutes.

 3. Garnish

  • Take the chicken out of the oven, open up the foil and garnish with spring onion. Cover the tray with aluminium foil and bake for another two minutes before serving.


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