Skip to main content

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
Simple & Easy Steam Fish

Labels:

Comments

  1. Angie's RecipesOctober 27, 2009 at 2:23 PM

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

    ReplyDelete
  2. Sokehah cheahOctober 27, 2009 at 2:53 PM

    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. Divina PeOctober 27, 2009 at 5:28 PM

    Sounds really healthy and delicious. Must try this soon.

    ReplyDelete
  4. LauraOctober 27, 2009 at 8:16 PM

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

    ReplyDelete
  5. MaryMohOctober 27, 2009 at 9:46 PM

    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. Sokehah cheahOctober 28, 2009 at 12:17 AM

    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. My Little SpaceOctober 30, 2009 at 1:00 PM

    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. Sokehah cheahOctober 30, 2009 at 4:45 PM

    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. AleenaAugust 19, 2010 at 2:44 AM

    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. Sokehah cheahAugust 19, 2010 at 8:12 AM

    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

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Korean Honey Citron Tea (柚子茶 ) Muffins

  I added a few tablespoonfuls of Korean Honey Citron Tea or Yuzu marmalade to a basic muffin recipe and the muffins were delicious. They were soft, nice, not crumbly with a bit of tangy taste of the Yuzu, well accompanied with a cup of piping hot coffee or tea. These muffins taste best when eaten warm.   A few teaspoonfuls of the marmalade mixed with water can be turned into a hot or cold drink to soothe the throat especially if there's a first sign of a cough. Korean Honey Citron Tea (柚子茶 ) Muffins     Ingredients 220 gm plain flour 70 gm caster sugar 2 tsp baking powder 5 Tbsp honey citron tea (Yuzu tea) marmalade 1 'L'egg 160 gm plain yoghurt 80 gm vegetable oil 1/4 tsp vanilla a pinch of salt Method Sift flour, baking powder and salt, set aside. Beat egg with oil, add in sugar, beat well.  Then add in the yoghurt followed by the Yuzu marmalade.  Beat till well incorporated. Pour the wet ingredients into the dry ingredients.  Mix till jus...
Post a Comment
Read more