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Eight treasure chicken (八宝 荷叶 鸡) | Easy Cooking

Eight treasure chicken (八宝 荷叶 鸡) | Easy Cooking

Serves > 4 pax (depending on size of chicken)


  • 1.5 kg whole chicken (cleaned and pat dry)。 1只(1.5公斤) 鸡
  • 1 large piece of lotus leaves (soaked overnight and boiled until softened). 1片荷叶. 泡一晚。
  • 1 ½ tbsp salt. 1 ½汤匙盐
  • 3 tbsp of oil. 3 汤匙油



  • 3 cloves garlic, minced。 3瓣蒜头
  • 1 piece Chinese sausage, diced. 1条腊肠
  • 1 piece liver sausage, diced. 1条润肠
  • 1 cup diced mushroom, soaked. 1杯香菇(切丁) 
  • 1/2 cup diced carrot. ½ 杯胡萝卜(切丁)
  • 1/4 cup fresh gingko nut. ¼ 杯白果
  • 2 tbsp dried lotus seeds, soaked. 2汤匙莲子
  • 8 pieces chestnut, soaked and boiled until softened. 8粒栗子, 浸泡和煮至变软。
  • 3 pieces of water chestnut, diced. 3粒马蹄


  • 1 tbsp oyster sauce. 1 汤匙  蚝油
  • 1 tbsp light soy sauce. 1 汤匙生抽
  • 1 tbsp Shaoxing wine. 1汤匙绍兴酒
  • 1 tsp sesame oil. 1茶匙 芝麻油


  1. Soak lotus leaves overnight and boil until softened. 荷叶浸泡一夜.
  2. Rub chicken with 1 ½ tbsp of salt. 用盐将鸡身内外抹匀.
  3. Mix marinade in a bowl and brush over chicken. Leave the chicken in the fridge to marinade overnight. 将绍兴酒,生抽,老抽搅拌均匀. 把酱油搽在鸡身上,腌过夜
  4. In a bowl, mix seasoning.
  5. Heat oil and stir-fry garlic until fragrant. Add in sausages and mushrooms, fry until fragrant. Pour in carrots, lotus seeds, and chestnut. Fry for a while. 把蒜头, 香菇,腊肠,润肠 炒香. 加入莲子,栗子,胡萝卜继续翻炒.
  6. Add gingko nut, water chestnut, and seasonings, and stir-fry until all ingredients are mixed well. Pour in water and braise until water evaporates. 加入白果,马蹄和其他的酱料搅拌均匀. 加入水煮到蒸发.
  7. Fill stuffing into the chicken cavity and secure with toothpicks. 把煮好的材料从鸡的尾部塞进鸡腔内. 用牙签封好.
  8. Wrap chicken in the soaked lotus leaf. 鸡包入荷叶中.
  9. Steam chicken for 1 hour or until cooked. 用牙签封好蒸1小时.
  10. Unwrapped lotus leaf and serve. 打开荷叶就可以吃啦!

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