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Baked Emperor's Chicken

Sunday, 2 November 2008

Soaking all the herbs and spices in brandy prior to cooking the chicken is a suggestion I got from Jeff's mum. This really helped to draw out the flavours of the herbs and spices. It's very tasty and the chicken is very tender. Love the rich flavours of the herbs and spices as well as the brandy.

Ingredients:


Directions:
  • Soak all herbs and spices and salt in Brandy for at least 1 hr.
  • Strain herbs. Stuff all the herbs into the chicken and rub brandy all over chicken.
  • Wrap chicken in foil.
  • Bake at 180°C for about 2.5 hrs or until chicken is tender.
Comments:
  • A simple way to get all the herbs and spices is to use any leftover pre-packed Bah Kut Teh packets.

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