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.

Comments

  1. look a bit like black sauce chicken.

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

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

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

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

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

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

    ReplyDelete
  11. 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

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.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…