Saturday, June 16, 2012

Steamed Herbal Emperor Chicken (药材皇帝鸡)

recipe adapted from here
1 free range chicken - use half of it
300ml water
salt to taste

Assorted Herbs in approximate weight:
  • 12g Huai Shan 淮山 (Radix Dioscoreae Oppositae)
  • 9g Dang Shen 党参 (Codonopsis Pilosulae)
  • 8g Yu Zhu 玉竹 (Solomon's Seal Rhizome)
  • 11g Long Yan Gan 龙眼干 (Dried Longan)
  • 5g Gou Qi Zi 枸杞子 (Wolfberries)
  • 6 Hong Zao 红枣 (Red Dates)
  • 2g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
  • 2g Dang Gui 当归 (Angelica Sinensis)
  • 7g Bei Qi 北芪 (Astragalus Membranaceus)
  1. Bring a small pot of water to a boil.  Add in all the herbal ingredients and bring to a boil again.  Switch off heat and let soaked for 20 minutes or more for the flavours to imbibe.
  2. Cut huai shan, dang shen, yu zhu, dang gui and beiqi into smaller pieces for better absorption of flavours when steaming.
  3. Cut out a big piece of aluminium foil and make into a rectangular packet with a open side.  Place the chicken and ingredients into the packet.  Pour in the water used to cook the herbs as well.  Add some salt and seal the packet.
  4. Place the aluminium packet into a deep dish.  Steam for 1 hour and 15 mins under low heat or until chicken is cooked and meat is tender.
  5. Remove the aluminium packet from the dish and serve warm.
  • Remember to keep checking the water level if you are using the steaming method.
  • Keep a kettle of hot water ready; to add in if the water level is low.
  • DO NOT add cold water.

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