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  1. Thaw and clean the chicken, drain for a while;
  2. Cut ginger and scallion into small pieces, add salt and mix with 100ml of cognac to make a marinade;
  3. Apply the marinade evenly onto inner and outer part of the chicken. Marinate for 1.5 hours;
  4. Steam the chicken for half an hour; reserve the chicken sauce for later use. Cut the chicken into pieces after cooling;
  5. Boil the chicken with chicken sauce under high heat; add 50ml of cognac. Ready to serve.
  • Reunion Feast

    Brandy Chicken

  • Author :
    • Ingredients

    • (4 servings)
    • Frozen Canadian Chicken 1 Whole
    • Ginger 80g
    • Scallion 80g
    • Salt 25g
    • Seasoning:
    • French VSOP Cognac 150ml