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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

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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

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