Steamed Chicken with Anise and Ng Ka Py 五加皮

Chicken Meets Anise Meets Ng Ka Py 五加皮
A Cantonese Formula

A Spring Chicken, steamed whole, needs only a cup of Stock or Water. Cooking time depends on the tenderness of the Chicken. It is done when the meat comes off the bones easily. This recipe is one of the ways Ng Ka Py can be used in the kitchen.

Steamed Chicken with Anise and Ng Ka Py  五加皮


Chinese – Cantonese


Soy Sauce

Soy Sauce

1 Spring Chicken
1 cup Soy Sauce
2 teaspoons Sugar
4 – 5 cloves Star Anise
½ tablespoon Ng Ka Py, or more or less to taste
1 cup Stock or Water


First wash the Chicken and wipe it dry with a cloth or some paper. Put it in a colander over a big bowl.

Combine the Soy Sauce, Sugar, Star Anise, and Ng Ka Py in  a mall pan and bring to a boil, stirring all the while.  When it is hot, baste the Chicken inside and out with the mixture, coloring it evenly.

Reheat the remaining liquid in the saucepan, then baste the Chicken one more time inside and out.  Discard any leftover liquid.

Put the Chicken in an oven proof dish or Chinese steamer and steam until tender, which will take about 30 minutes.  When it is cold, it can be sliced.

Ng Ka Py has a very assertive taste, and used in a small quantity can add a subtle, hard to define perfume and taste to the Chicken.  If you really like the flavor, it may be increased to 1 or 2 tablespoons, maximum, but better to start on the low side. If it’s just enough to add a magenta hue and an indefinable flavor note, you’ve used the right amount.  If it’s too assertive, you may have used too much.


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