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.

Labels:

Comments

  1. Yummy BakesJanuary 21, 2011 at 11:15 AM

    look a bit like black sauce chicken.

    ReplyDelete
  2. Smoky Wok (formerly Tastes of Home)January 21, 2011 at 12:24 PM

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

    ReplyDelete
  3. Elin ChiaJanuary 21, 2011 at 4:34 PM

    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. dinewithlenyJanuary 22, 2011 at 11:22 AM

    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. pigpigscornerJanuary 23, 2011 at 5:53 PM

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

    ReplyDelete
  6. Sokehah cheahJanuary 23, 2011 at 11:39 PM

    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. lenaJanuary 23, 2011 at 11:48 PM

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

    ReplyDelete
  8. penny aka jeroxieJanuary 24, 2011 at 1:36 PM

    I need to "no" as well!

    ReplyDelete
  9. AnonymousJanuary 24, 2011 at 4:46 PM

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

    ReplyDelete
  10. My Little SpaceJanuary 24, 2011 at 5:34 PM

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

    ReplyDelete
  11. BinethFebruary 10, 2011 at 7:14 PM

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

    ReplyDelete
  12. Sokehah cheahFebruary 10, 2011 at 10:28 PM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more