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, 地雞 or 走地雞, 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
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.