7-treasure chicken

1 whole fresh chicken deboned

1 tbsp. soy sauce

1 tsp. ginger

2 tbsps. rice wine

dash of five spice powder

1 tsp ginger

1 tsp. chopped scallions or spring onion

2 pc. chinese sausages, sliced

1/4 tbsp. dark chinese ham scrap

5 stalks "Pandan" leaves

3 tbsps. peanut oil

1/2 cup rice

1/3 cup oyster sauce

1 tbsp soy sauce

1/4 tsp. sugar

1/4 tsp. black pepper

2 tbsps. rice wine

2 cups chicken stock

3/4 cup freshly brewed jasmine tea

4 pcs. shiitake mushrooms, soaked and sliced

1 tbsp. dried shrimps

1/2 cup pork asado

1 cup roast duck

1/4 cup chestnuts

1/4 cup lotus nuts

lotus leaves for wrapping

marinate deboned chicken in soy sauce, ginger, rice wine and five spice powder. Saute ginger, scallions, chinese sausages, ham and pandan leaves in peanut oil.  Add rice and saute until completely cooked. Add oyster sauce, soy sauce, sugar, black pepper and rice wine. Add chicken stock little by little, then add the tea. Remove from heat and let cool. Add all other ingredients and mix well. Stuff mixture in the cavity of the chicken. Wrap in foil or lotus leaves and steam for 1 hour or, if using foil, roast for 35 minutes Open wrapper only when ready to serve.

*If using dried chesnuts, soak in water for 30 minutes to rehydrate)