Wednesday, July 11, 2007

Steamed herbal chicken

Steamed herbal chicken
What was done differently - different herbs were used

I've done double-boiled soup before. After looking at Pea's recipe, I decided to use the only herbal pack left in my pantry, to do this- not as a herbal soup, but as this. The herbal pack has the words " 六 味汤 " (literally meaning, Six-Flavored Soup) on it. I don't really know what it tastes like when boiled as a soup. Will it have six-flavors? Six flavors but what flavors? All unknown. Naturally, I will be treading on untested grounds, risky waters, if I try recipes other than soup.

However, I reckon it harmless (at most I just waste a pack of $1.50 herbal pack, *sad*) if I turn it to a steamed herbal chicken, rather than doing the traditional herbal chicken soup. The soup pack does not have Tong Kwai (Dang Gui-当归), Tong Sum (Dang Shen-党渗), as what were used in the original, but it has other herbs which, I suspect, will infuse a completely different flavor to the chicken.

In addition, I added my own honey dates, and wolfberries (goji berries).

Left: pre-pack herbs; right: my own honey dates and wolfberries (goji berries).

Steamed herbal chicken (serves 2)
Ingredients: Pre-packed herbs, some honey dates, and wolfberries

-1tbsp sesame oil
-dashes of pepper
-1tsp brown sugar

Marinade (for chicken):
-2tsps oyster sauce
-1tsp dark soya sauce
-1-2tsp sesame oil

1. In a bowl, mix the seasoning mixture and chinese herbs.
2. Steam the ingredients for about 45mins-1hr.

3. After that, pour the seasoned herb mixture onto a aluminum foil and allow cool. Wrapped in foil, fridge overnight in air tight container (Precious Pea, you mentioned you had some leftover cooked chicken for next day's lunch and it was even tastier, right? So, I kept the steamed herbs overnight in the fridge to allow even more time for the herbs to release and infuse flavor. Just like marinating...). Am I being stupid ? :O
4. Next day, have your chicken thawed. If you are using bigger chicken parts, like a big drumsticks, make a few incisions on the chicken to ensure the chicken can be cooked through (Note: If using smaller chicken drummettes or wings, just make 1-2 incisions on the chicken)
5. Marinate lightly. Set aside.
6. Steam (reheat) foil of herbs for 5-10mins
7. Open up the foil of herbs, place marinated chicken into the herbs and make sure to mix the herbs evenly on the chicken.
8. Seal it real tight and steam for about 45min-1hr, or even longer, till the chicken is cooked through

Pain(time)stakingly, but very tasty. Thanks, Precious Pea! :)

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