Chinese Boiled Chicken


  • One whole Beacon Kampung Seaweed Chicken
  • 2tbps scallion oil or garlic oil
  • 2tbps sesame oil
  • Some coriander
  • Some chopped spring onion


  1. Cut off the feet and neck of a Beacon’s Kampung Seaweed Chicken.
  2. Boil a pot of hot water, put in the whole chicken once the water is boiled. Remember that the water must cover the entire chicken.
  3. Turn down the heat to low heat and keep the chicken boiled at 90°C.
  4. After 5 to 10 minutes, dish out the chicken and let its water flow out.
  5. Put the chicken back into the hot water, repeat step 4, and let the chicken cook for at least 30 minutes.
  6. After the chicken is cooked, dish out and put it into ice water.
  7. Soak the chicken in the ice water for 5 minutes, then drain. Chop the chicken.
  8. Prepare the sauce. Add in Wei Xian soy sauce, cooking wine, seafood flavoured soy sauce, sugar and hot water into a bowl. Stir until the sugar is fully dissolved.
  9. Pour the sauce onto the chicken and drizzle some scallion oil or garlic oil and some sesame oil. Add some coriander and chopped spring onion, and serve.