Skip to main content
logo
Food Advertising by

Herbal soya sauce chicken


This is a delicious, fast and easy dish which can be prepared for lunch or dinner.  The chicken has a slight tinge of sweetness and the added herbs lent a sweet smelling fragrance to the dish.  Serve with rice or plain white porridge.





Recipe for Herbal Soya Sauce Chicken ~ 药材酱油鸡 

Ingredients

  • 800 gm free-range chicken, chopped
  • 1.1/2 Tbsp light soya sauce 
  • 1/2 Tbsp dark soya sauce
  • pinch of salt
  • 3 pcs Star Anise
  • 1 bulb of garlic
  • 2 pcs Dong Quai/Angelica sinensis
  • 3 pcs Pak Kei/Astrgalus root
  • 4 cups water
  • Rock sugar to taste
  • 2 to 4 pcs of  fried bean curd (optional)
  • 2 hard boiled eggs  (optional)
Method
  1. Heat up a wok with a bit of oil and lightly fry the garlic and star anise.
  2. Add in the water, sauces and once the water starts to boil, add in the chicken pices.
  3. Add in the dong quai and pak kei, salt and some rock sugar.
  4. Let it simmer for a while, then add in the bean curd and hard boiled eggs.
  5. Once the chicken is cooked, fine tune to taste.
  6. Dish out and serve.



Comments

  1. Cheah, This herbal chicken dish looks very delicious. I've added the recipe on my cooking list. Thanks for sharing.

    ReplyDelete
  2. Very delicious and nutritious too, Cheah!

    ReplyDelete
  3. This is a great meal! Makes me so hungry! Love the sauce and ingredients.

    ReplyDelete
  4. Cheah, that looks delicious! You are making me hungry ahead of dinner time hah..hah..

    ReplyDelete
  5. Looks fantastic! I love this kind of comfort food!

    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

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





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.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…