Roast Herbal Emperor Chicken (烘烤药材皇帝鸡)

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Ready : 50 mins [Prep : 5 mins † Cooking : 45 mins † Not Inclusive Of Marinating Time]
Serve : 4 with other dishes
Generic : Bake
Level : More than Easy
Idle : 45 mins Printable Recipe.

A Chicken Dish Fit For King (as the name suggests?)

The wonderful aromatics and flavors of “Herbal Emperor Chicken” comes from a combination of nine Chinese herbs. Yes, U heard it, NINE ! *LoL* The VianD is not going to bore U by going thru the list (U can simply Google it). Traditionally, the dish is steamed with these herbs, usually enveloped with some kind of wrapping – producing a soft tender meat texture and rather soupy. Later, the method of cooking evolves to baking (in an enclosed pot) which gives a more firmer meat texture and slightly crispy skin. Either way, the incredible aroma is ever present. Now, The VianD is trying a third option of doing this dish, ahaha.. To keep things simple, a package of pre-packed A1 spices was used as “dry-rub” spices on the bird and roasted (baked) openly on a rack. The result, basically, it is nothing more than an oven-baked roast chicken flavored with the “Emperor Chicken” spices. U got me ?? *LoL* Confused ?? Anyway, U’ll see. Here’s The Viand’s version of, Roast Herbal Emperor Chicken (烘烤药材皇帝鸡). P/S Frankly, the VianD is of the opinion that, the “baked in an enclosed pot” version is the best.




  • Full Chicken Things.


  • A package of pre-packed A1 Emperor Chicken spices.



  • Step 1 : Start by marinating the Chicken Thighs with the A1 spices for a couple of hrs or better still, overnight.
    If U marinate it overnight, put it in the Fridge without cover, this should help produce a crispier skin.
  • Step 2 : Make sure the Chicken Thighs are at room temperature (out of the Fridge for at least an hr). Pop into a pre-heated oven @ 180C for abt 45-60 mins, depending on the size of the Chicken Thighs and the oven.
    The VianD used a Convection Oven, a normal Oven (or even a Toaster Oven) is fine. Time may vary slightly.
  • Step 3 : After 45 mins or so, the Chicken Thighs should be done. To test if they are cooked thru, simply pierce the thickest part of the Thighs with a skewer, if oozing fluid is clear, they are done! Let them rest for at least 15 mins. Chop to bite size and serve.

Copyright © 2014 The VianD · All Rights Reserved


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