Big big big dinner tonight. Main dish was 皇帝雞. Here is how I made it…
The brown stuff on the chicken are all the spices.
Then wrap up in plastic and then foil (im sure there is a more authentic way to do this.. anyone got pointers?). This chicken was too big for my bamboo steamer so I had to use a big pan.
Tada…. 1.5 hours later. It was really good.
Here are the other dishes from tonight:
I can’t figure out why my eggplant turned this dark purple almost brown color. Maybe they were a tad old? Before I cooked them they were much brighter. The dish still tasted good. Salt & peper shirmp, and a light Malay chicken cury. Can you believe I made all this?