Skip to main content

Steamed free-range chicken with chicken essence ~ 鸡精蒸鸡


Essence of chicken is supposed to be beneficial to health and if you're feeling tired, taking a bottle of chicken essence will  help boost up your energy.  Unfortunately I dislike taking the essence straight from the bottle as I do not fancy the raw taste.  So, I poured in a bottle to this dish and it really helped to give some 'oomph' and value added taste to this chicken dish!  




Steamed free-range chicken with chicken essence ~   鸡精蒸鸡


Ingredients

  • 2 whole leg chicken, chopped into bite size 1.1/2 tsp seasalt
  • 1/8 tsp sugar
  • 1 bottle of chicken essence (any brand)
  • 1 tsp cornflour
  • Spring onions to garnish   
Method
  1. Marinate the chicken pieces with the seasalt, sugar and cornflour for a few  hours or overnight.
  2. Steam the chicken on high heat till cooked.
  3. Pour in a bottle of chicken essence, mix well, turn off heat.
  4. Garnish with spring onions.
  5. Serve with rice.
 


Labels:

Comments

  1. PHOctober 6, 2016 at 4:04 PM

    I also dislike the taste of chicken essence. What a good idea to add it to steamed chicken. I will have no problem consuming chicken essence like that :)

    ReplyDelete
  2. ann lowOctober 6, 2016 at 7:58 PM

    This looks so good, Cheah. I also dislike the chicken essence taste. Will bookmark this recipe and cook this dish one of these days for sure.

    ReplyDelete
  3. Angie's RecipesOctober 7, 2016 at 1:08 AM

    That looks so very appetizing!

    ReplyDelete
  4. Jen BrooksOctober 10, 2016 at 8:18 PM

    Hi, kitchen is my favorite food, and specially if they're prepared in a healthy way, just like the way you shown us in your pictures. Thanks for sharing this great recipe. I'll give it a try this week. Cheers.

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe