Steamed Chicken Recipe | Sadia Singapore

Steamed Chicken w/ Dang Gui & Chestnuts

cooking-timeNOT AVAILABLE cooking-servings5 SERVINGS



  • 1 Whole Sadia Chicken Griller 800g
  • Water 100gm
  • Dang Gui 5pcs
  • Red Dates – pre soaked 3pcs
  • Chinese Mushroom – pre soaked 3pcs
  • Cooked Chestnut 8pcs
  • 3 Ginger Slices
  • Spring Onion Stalk 10gm

Chicken Marinate:

  • Five Spice Powder 8gm
  • Sesame Oil 10gm
  • Oyster Sauce 15gm
  • Dark Soya Sauce 10gm
  • Light Soya Sauce 20gm


  1. Marinate whole chicken with ingredients from chicken marinate for an hr
  2. Place marinated chicken on a piece of food grade plastic sheet
  3. Add in dang gui, spring onion, ginger, dates, mushroom, chestnut & water
  4. Wrap the chicken and plastic together
  5. Wrap it again with large pieces of foil and steam for an hr in a double deck steamer
  6. Serve hot

Chicken Griller (Without Giblets)

Eric Teo, Local Celebrity Chef

Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.

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