Steamed Chicken with Ng Ka Py 五加皮

The Classic Version
Cooking with Ng Ka Py

Cooking with fresh ginger

Fresh Ginger

Some Cantonese chefs feel that Ng Ka Py 五加皮 has an affinity for Chicken and the two cooked together have a tonic rejuvenating effect. Here is perhaps the classic recipe. The meat can be sliced off from the bones after the Chicken is cooked.  Cooking time various with the size and tenderness of the bird.

Steamed Chicken with Ng Ka Py

Chinese – Cantonese


Shaoxing Wine1 Spring Chicken
2 tablespoons Chinese Wine, Shao Xing Jiu
1 – 2 tablespoons Ng Ka Py
1 teaspoon Salt
3 – 4 slices fresh Ginger root
1 Green Onion
1 cup Water or Stock


First clean and wash the Chicken and pat it dry with paper towels or a cloth.

Combine the two Chinese Wines with the Salt and rub the Chicken inside and out with this Wine and Salt mixture.

Cut up the Ginger and chop the Green Onions coarsely and put inside the cavity of the Chicken.  Put the Chicken in a shallow dish, and pour over a cup of Water or Stock.

Put the Chicken in a bamboo steamer over a wok with a couple inches of water in it, or in a metallic steamer and steam until the Chicken is very tender, which will take 35 – 40 minutes.

After the Chicken is cooled, it can be carved off the bone, sliced thinly and served hot or cold on a platter.

The Ng Ka Py and Shao Xing wine will add a subtle and delicate perfume to the rather neutral and bland meat of the Chicken.


China - Shanghai 2

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  1. Pingback: Steinbeck, East of Eden and Ng Ka Py 五加皮 | Pacific Rim Gourmet

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