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 Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

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.

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…