Skip to main content
logo
Food Advertising by

Steamed Herbal Chicken



Steaming preserves the vitamins and minerals in foods and healthy as you do not need to add any oils or fats.
Also, steamed food has a stronger, more flavourful taste, more so with foods steamed with herbs......



Simple, quick and easy to prepare, nutritious too

Recipe for Steamed Herbal Chicken

Ingredients
3 free range chicken drumsticks, cut into bite size pieces
3 slices Dong Quai/Chinese Angelica, break into small pieces
2  Teasp Kei Chi/Wolfberries
Seasoning
4  Teasp Fish Sauce/Nampla
1/2  Teasp Sugar
1/8  Teasp Pepper
2  Teasp Cornflour mixed with 3 Tbsp water
2  Teasp Shaoxing wine (optional)
Garnishing
Spring Onions, chopped

Preparation
Marinate the chicken pieces with the above seasoning
together with the Dong Quai pieces and kei chi
for about 2 to 3 hours, or preferably overnight
Steam over rapidly boiling water for about 10 to 15 mins.
or till chicken pieces are cooked
Turn off heat
Drizzle 2  Teasp of Shaoxing wine
Garnish with choppped spring onions
Serve immediately



Also view

Comments

  1. I used to have lots of steamed chicken with preserved black beans, and yours with goji is definitely better and healthier.

    ReplyDelete
  2. Hi Angie
    I've never tried steamed chicken with black beans, braised, yes, with bittergourd. This dish doesn't entail too much oil and free range chicken aren't that fatty.

    ReplyDelete
  3. Sounds really healthy and delicious. Must try this soon.

    ReplyDelete
  4. I love the combination of seasonings you used. Delicious:)

    ReplyDelete
  5. I love chicken tonic soup...good for the body. Will definitely eat a big bowl of this. I love it with wine...the more the better...yum

    ReplyDelete
  6. Divina
    Yes, it goes very well with rice, and quick and easy to prepare.

    Thanks, Laura. Try it.

    Mary
    I normally add the wine after I've turned off the fire, so that the wine won't evaporate in the heat.

    ReplyDelete
  7. I love steamed chicken especially with salted fish. But my son hated it! So, you see!!! Cooking isn't that easy either! ha ha....

    ReplyDelete
  8. Hi Kristy
    Yes, we have to cook to their liking, otherwise we'll have to end up eating it all up, then our waistline will expand. Actually, I like salted fish, but have stopped taking it for a long, long time, not so good to take preserved food.
    Oh, thanks so much for the Friendship Button, have finally installed it in my blog, with Elin's guidance. So kind of her to help me out.

    ReplyDelete
  9. Aunty, maybe you could include an enlarged picture of the herbs that you use in your cooking (like the dong quai). It helps tremendously to see the ingredient as it may not be our common pantry item :)

    ReplyDelete
  10. Aleena
    Ok, thanks for the tip. Will do so in my future posts.

    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

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Oreo marble butter cake ~ 奥利奥牛油蛋糕

I have seen quite a number of Oreo cookies recipes on the internet and was curious about the taste and texture of crushed Oreo cookies in a cake.  So the only way to satisfy my curiosity is therefore to give it a try.   It wasn't a disappointment at all as the cake turned out soft and moist and I'm sure that it will be a favourite amongst kids and adults alike!




Oreo marble butter cake ~奥利奥牛油蛋糕  (adapted from  'here' )
Ingredients (A)
4 egg yolks80 gm caster sugar1/3 tsp salt1 tsp vanilla (I used vanilla paste)200 gmm unsalted butter, cut into cubes160 gm plain flour (sifted)100 ml milk1 pack Oreo cookies (137 gm)(B)     4 egg whites            90 gm caster sugar (original 100 gm)
Method Remove cream from Oreo cookies, blend till fine, set aside.Using a handheld whisk, beat egg yolks, salt and sugar till thick and creamy.Beat in butter cubes and vanilla paste till well combined.Sift in flour, alternating with the  milk, mix well.  Set aside.In another clean bowl, beat egg w…