Emperor Herbal Chicken ~ 药材皇帝鸡

Chinese New Year marks the beginning of the lunar new year and for 2023 it is the year of the water Rabbit which falls on Sunday 22nd January. Sumptuous food is served in Chinese households and I believe that this Emperor Herbal Chicken dish can be added to your menu of glorious food.

Emperor Herbal Chicken ~ 药材皇帝鸡

Ingredients

600 gm (1/2 a full range chicken)
8 seedless red dates
2 pieces Dang Gui (angelica root)
2 pieces Bei Qi
15 gm Huai San
15 gm Dang Shen
20 gm Yuk Zhu
5 gm wolfberries (to add on after chicken is cooked)
2 Tbsp Shaoxing wine
1 Tbsp sesame oil
1/2 Tbsp seasalt
1 tsp light soya sauce

Method

Rub the chicken with seasalt and a bit of light soya sauce.
Place the chicken on 2 pieces of parchment paper.
Wash the red dates, dang gui, bei qi, huai san, dang shen, yuk zhu and spread them on the chicken.
Pour in the Shaoxing wine and sesame oil.
Wrap the chicken and place it on a plate.
Heat up a steamer and steam the chicken on boiling water for about 20 mins., then on medium heat for another 1 hr. Open up the parcel and check whether the chicken is tender, then sprinkle on the washed wolfberries. Steam again for another 15 mins.
Serve with white rice.

Note : If a whole chicken is used, then use more herbs and stuff the herbs into the chicken cavity before steaming.

Here's Wishing Each and Everyone a Very Happy, Prosperous and Healthy Chinese New Year!

Comments

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...

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...

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.

Read on for the Recipe

No-Frills Recipes ... cooking, baking & excerpts on travel

Search This Blog