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Copycat Aristocrat South China Chicken 2

Copycat Aristocrat South China Chicken

  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 15 mins
  • Yield: 6
  • Category: Main Course
  • Cuisine: Filipino


Copycat Aristocrat South China Chicken is a copycat recipe from Aristocrat where chicken is served in a sweet savoury Asian style gravy with ham, quail eggs and Asian greens.




  • 1 whole dressed chicken
  • oil


  • 1 litre warm water
  • ⅓ cup salt
  • 1 tbsp sugar

Asian Sauce

  • 1 cup chicken stock
  • 2 tbsp soy sauce
  • 4 tbsp oyster sauce
  • 2 tbsp Chinese cooking wine
  • 1 tbsp cornstarch
  • 1 tbsp sugar
  • 2 tsp sesame oil
  • 1/2 tsp ground white pepper
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • 2 tsp ginger paste
  • oil


  • 20 pcs quail eggs
  • 1 cup thick cut Champagne ham, sliced
  • 1 bunch choy sum, bok choy or gailan, blanched


  1. Combine all brine ingredients together in a large ziplock bag. Add the whole chicken, secure the ziplock then place in the refrigerator for 12 hours.
  2. Remove from the refrigerator one hour before cooking. Drain the chicken thoroughly then set it aside.
  3. Heat enough oil for deep frying a whole chicken in a deep fryer or a large heavy pot. Once it reaches 180C deep fry chicken for 20-25 minutes or until golden brown and cooked.
  4. Remove from the fryer, drain then let it cool down.
  5. Once cooled down, chop your chicken into pieces then set them aside.
  6. In a bowl mix together chicken stock, soy sauce, oyster sauce, Chinese cooking wine, cornstarch, sugar, sesame oil and ground white pepper. Set it aside.
  7. Heat oil in a wok, sauté garlic, ginger and shallots.
  8. Bring heat to high then pour the sauce, bring it to a boil.
  9. Add the ham and quail eggs, continue to boil until sauce becomes thick.
  10. Add the chopped chicken, do not mix, cover the wok then simmer for 2 minutes still in high heat.
  11. Turn off heat, scoop out the chopped chicken, place it in in a serving platter, top it with the sauce together with the ham and quail eggs, then place the blanched choy sum on the side.
  12. Serve and enjoy!