4 Dec 2013

Foil-baked Chinese Herbal Chicken 藥材雞

Long didn't bake Chinese herbal chicken. On and off my mum will boil Chinese herbal soup. I am not super duper keen on any herbal soup 藥材湯, I rather go for those thicker version of Chinese herbal chicken 藥材雞.

For the chicken type: kampung chicken,  or 走地, is preferred. You can bake with spring chicken too. Skinless chicken would be a healthier version. But my family likes chicken skin so I retain it. Or, you can consider to skim off the oil layer after baking before serving. Ok, here we go, my foil-baked Chinese herbal chicken parcel.

Foil-baked Chinese Herbal Chicken  藥材雞
500 g chicken (2 chicken whole legs)
2 slices dang quai  (當歸, Chinese angelica)
2 small dang shen  (黨參, codonopsis pilosula)
2 slices bei qi, halved  (北芪, astragalus)
5 ~ 6 pitted hong zao (红枣, red date)
1 hei zao, halved & pitted  (黑枣, smoked & dried jujube / date-plum)
1 tsp goji  (枸杞, wolfberry)
1 slice huai shan  (淮山/山药, dioscorea opposita)
1 TBsp cooking wine or shao tsing rice wine
1/2 TBsp oyster sauce
1/2 TBsp soy sauce
1/2 tsp sesame oil
salt & a dash of ground white pepper
3/4 cup hot water
Servings: 2

1. Marinated the (I) chicken with all (III) sauces and (II) Chinese herbs in the fridge for 2 hours.

2. Double cross-wrap the marinated chicken in aluminium foil, carefully pour in (IV) hot water, secure by folding the aluminium foil a number of folds. [Do Not bake in plastic wrapper!]

3. Bake at 180°C for 1.5 hour. Unwrap the aluminium foil. [Cautious: hot!]

4. Serve immediately with steamed rice and enjoy.

The chicken meat is so tender, absolutely delicious to eat with its Chinese herbal thick soup. It goes really really well with rice.

Chinese widely believe dang quai 當歸 is especially good for females. Hope this foil-baked Chinese herbal chicken can help to replenish body strength bringing ya good health. Some might say such herbal chicken can be very “heaty”. Well if of just consume in a moderate amount, I think it should be fine. Drink more water, yea~ 

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