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Golden Chef Auspicious Fortune Pot Chicken Stew

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40 min

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40 min



Auspicious Fortune Pot
1 can
Fresh Spring Chicken
800g – 900g
400 g
for garnish
Potato Starch
2 tbsp
For Chicken Marinade
10 ml
Spring Onion
washed and halved
2 stalks
Chinese Wine
1 tbsp
Light Soya Sauce
1 tbsp
Dark Soya Sauce
1 tsp
For Stock Seasoning
Chinese Yellow Wine
1 tbsp
Chicken Stock
300 ml
Concentrated Chicken Stock
1 tbsp
Oyster Sauce
2 tbsp
Dark Soya Sauce
1 tbsp
2 tsp

How to cook

Prepare fortune pot & chicken

  • Separate the soup and ingredients from the Auspicious Fortune Pot can.
  • Wash the spring chicken and pat dry. Discard fat and innards.
  • Butterfly the back of the chicken; use the back of your knife to break the leg bone but do not remove these bones.
  • Marinate the chicken in a large bowl and chill it for 20-30 minutes.

Start cooking

  • Heat up a pan over medium-high heat and fry the chicken with the skin facing down.
  • Sear until golden brown for a few minutes before turning it to fry the other side of the chicken.
  • Rinse the pan-fried chicken with water to get rid of the excess oil.
  • Pre-heat your wok, add the soup from the fortune pot, chicken stock and stock seasoning to boil.
  • Add the fried chicken and the remaining ingredients from the fortune pot. Let it braise over medium-low heat.
  • Keep on turning the chicken in order to braise evenly.
  • After 30 mins, check if the chicken is evenly cooked and if the sauce has reduced but not dried.
  • Heat up a pot of boiling water to blanch the lettuce while the chicken is cooking. Drain and put in a deep serving plate or large bowl. Set aside.
  • Once the chicken is soft and tender, dish up and place the chicken in the centre of the lettuce.
  • Thicken the sauce with potato starch if it is too dilute. Pour the sauce and ingredients over the cooked chicken.
  • Garnish with coriander. Ready to serve!
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