I like to steam fish as it has less fat which makes it healthy, easy and most of all, the kitchen is non-greasy which means less cleaning for me! But steaming fish with herbs is my first attempt and I must admit that it's delicious and the herbal gravy pairs very well with plain white rice. Oh, look at that, the chewy muscle of the fish tail ....... simply yummy! Ingredients 400 gm Garoupa - tail portion 3 slices Dong Quai - tear to pieces 6 seeded red dates - cut 1 Tbsp Kei Chi ~ Wolfberries 1 Tbsp Shaoxing wine Chopped spring onions - garnish Seasoning 1 Tbsp oyster sauce 2 tsp light soya sauce 1/4 tsp sugar 1/2 cup water Preparation Clean and scale the fish. Make 2 slits about 1.1/2 inch apart across the side of the fish. Rub in with some salt. Combine herbs and seasoning in a saucepan and let it simmer for about 10 mins. till the herbal flavours are infused in the stock. Test for taste. Let it cool. Prepare a steamer and let the water boil. Pour the cooled seasoning
This Chicken in Herbal Yellow Wine is a nutritious chicken soup which is also suitable as confinement food for postpartum mothers during the first 30 days of their confinement period. It is traditionally believed that Chinese rice wine can help speed up womb recovery, helps blood circulation and ultimately helps the body to speed up recovery. Dangguai - 當歸 (angelica root) helps to warm the body and Yu Zhuk - 玉 竹 (Solomon's Seal) helps to relieve dry cough. Nowadays this dish of yellow wine chicken is not only served as a confinement dish but as a comfort dish for family members. This dish is delicious with misua ( 麵線) and is also available at some Asian eateries too. Chicken in Herbal Yellow Wine ~ 黄酒药材鸡 Ingredients 2 free range chicken drumsticks cut into bite size, about 420 gm 1.1/2 cup yellow wine 1.1/2 cup water 6 shitake mushrooms, reconstituted and cut 5 gm cloud ears, reconstituted to soften 3 gm dangguai (angelica roots) 15 gm yu zhuk (solomonseal rhizome) 1 t