Skip to main content

Herbal Chicken II


This is another version of  'Herbal Chicken'  which is somewhat like soya sauce chicken except that there are herbs added on to it.  



Clockwise ~ Chinese red dates, sweet, enhances and  harmonizes the effects of other herbs.  It helps to invigorate the spleen and stomach, nourishes the blood and calms the mind.  Codonopsis root - 'Dong Sum',- commonly referred to as a poor man's ginseng, beneficial to the lung, spleen and stomach.  Reduces blood pressure and increases immunity and haemoglobin.  Chinese Angelica - 'Dong Quai', rich in iron is commony used in conjunction with other herbs as a remedy for disorders of the menstrual cycle.  Also used to purify the blood stream and stimulate circulation.  Wolfberries/Goji berries, help reduce fatigue and stress, can improve mental performance. Contain high level of antioxidants, higher than  all the other fruits and veggies, second only to dark chocolates.  Astragalus root - 'Bei Qi' also benefits the spleen and lung, lowers blood pressure and regulates the blood sugar.


After cooking the chicken for about 35 mins. or so, check whether it's completely cooked, then use a strainer to dish out the chicken.








I love the smell of the Dong Quai and this chicken is truly delicious especially served with hot white rice.  Not a bad idea to whip this up for the coming CNY reunion dinner!

Ingredients
  • 1.3 kg whole free-range chicken, with head and feet removed
  • 5 gm each of : Bei Qi, Wolfberries and Dong Sum
  • 3 pieces of Dong Quai
  • 12  red dates, seeded
  • 750 ml water
  • 1  tsp each of :  salt, light soya sauce, dark soya sauce and sugar
  • 2  Tbsp Shaoxing wine
  • 1  Tbsp oil for frying
  • Cucumber slices for garnishing
Preparation
  1. Clean and wash the chicken, pat dry and rub with some salt, inside out.
  2. Rinse the  Chinese herbs and saute in a heated wok with the oil.
  3. Add in the water and red dates, salt, sauces and sugar, bring to the boil.
  4. Once it's boiling,  put in the chicken, lower the heat to medium and bathe the chicken with the sauce.  Cover and let simmer for about 20mins.
  5. Turn over the chicken to the other side and let it cook for another 15 mins.  Add in the wolfberries.
  6. Prick the thickest part of the chicken, the thigh, with a fork to test whether the chicken is cooked.  If no blood oozes out, the chicken is done.  Test for taste.
  7. Add in the Shaoxing wine and turn off heat.
  8. Dish out the chicken with a strainer, drain and once cooled, chop it up and place on a serving plate.
  9. Garnish with cucumber slices.
  10. Serve hot with white rice.

Labels:

Comments

  1. Yummy BakesJanuary 21, 2011 at 11:15 AM

    look a bit like black sauce chicken.

    ReplyDelete
  2. Smoky Wok (formerly Tastes of Home)January 21, 2011 at 12:24 PM

    love herbal chicken of all kinds! Thanks for the explanation on the Chinese herbs :D

    ReplyDelete
  3. Elin ChiaJanuary 21, 2011 at 4:34 PM

    Cheah, this looks good...simple and yet delicious and aromatic too with all the flavors of those herbs infused into the chicken :) mmmm yummy and hungry just looking at them :)

    ReplyDelete
  4. dinewithlenyJanuary 22, 2011 at 11:22 AM

    I was just planning to make this chicken this coming week. I love herbal chicken. I just steam it sometimes, so that I don't need to watch fire. Lazy me...hehehe....looks yummylicious.

    ReplyDelete
  5. pigpigscornerJanuary 23, 2011 at 5:53 PM

    This reminds me of begger's chicken! Looks so yummy!

    ReplyDelete
  6. Sokehah cheahJanuary 23, 2011 at 11:39 PM

    Yummy Koh
    Yes it does, difference is the herbs.

    Jen
    You are most welcome!

    Elin
    Simple and easy to cook recipes are on my agenda .... lazy!

    dinewithleny
    This requires the minimum monitoring.

    pigpigscorner
    You reminded me too!

    ReplyDelete
  7. lenaJanuary 23, 2011 at 11:48 PM

    very nicely done..especially the color ..looks so tempting too..not sure about my family but i sure love this!

    ReplyDelete
  8. penny aka jeroxieJanuary 24, 2011 at 1:36 PM

    I need to "no" as well!

    ReplyDelete
  9. AnonymousJanuary 24, 2011 at 4:46 PM

    Herbal chicken looks absolutely delicious. Thanks for sharing the recipe.

    ReplyDelete
  10. My Little SpaceJanuary 24, 2011 at 5:34 PM

    Cheah, the chicken must be very flavourful! Your boy got the chance to eat this or not? :o)
    Regards, Kristy

    ReplyDelete
  11. BinethFebruary 10, 2011 at 7:14 PM

    Just had this for dinner. Everyone loved it. Going into my "Favourites"!

    ReplyDelete
  12. Sokehah cheahFebruary 10, 2011 at 10:28 PM

    Bineth
    So glad to know that you and your family enjoyed it. Thanks for visiting my blog!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe