Thursday 29 October 2015
TREASURY CHICKEN IN HERBAL SOUP - 八宝药材鸡
Ingredients: (5-6 pax)
1-1.5 kg Whole chicken (W/O head & feet)
2-3 sheets Alum. foil (Size is big enough to wrap the whole chicken)
1000 ml water
Oil
Salt
1-2 sticks Clean toothpicks
Mixed Ingredients:
1 pc Baby corn
1/3 pc Carrots
4-5 pcs Mushrooms (Soaked)
4-5 pcs Button mushrooms
4-5 pcs Dried Oysters
4-5 pcs Chestnuts
60 gm+ Lotus Seeds
60 gm+ Ginkgo
Herbs:
1 tbsp Red dates
1 tbsp Wolfberry
5 slices Angelina Sinensis (Dang Gui)
2-3 slices Dioscorea opposita (Huai Shan)
Few Strips Solomonseal Rhizome (Yu Zhu)
3-4 small pcs Abalone
Methods:
1. Firstly, heat a pot with water. Add in all the herbal ingredients
and bring to boil. Lower heat and continue boiling for
20-25 mins. Add in little salt to taste, then off heat and set aside.
2. Heat wok with little oil, add in all the mix ingredients, stir fry well.
3. From the herbal soup, strain & scoop some herbal condiments,
add into the wok, stir fry & mix well evenly. Dont forget to
sprinkle little salt to taste. Dish out all the mixture on a plate
and let aside.
4. Heat a steamer with enough water for stewing.
5. Bring in the whole clean chichen. Sprinkle salt all over the
chicken, rub it inside & outside evenly. Then stuff all the
stir fried ingredients into the chicken's stomach.
(If cannot put in all, just leave aside)
6. Now use a toothpicks to seal back the bottom hole.
7. Take a big bowl or plate, lined it with alum. foil, (nice enough
to store soup) place in the stuffed chicken, then pour in all the
ready soup and the balance fried mixture if any.
8. Now wrapped/sealed up the whole chicken. Check & confirm
without any leaking or else you have to double wrap again.
9. Place the whole wrapped chicken in the steamer/wok and start
stewing for at least 2 hrs. If you've prepared earlier, just reheat
when its dinner time.
Enjoy your meal...
Tuesday 27 October 2015
YAM RICE WITH LOTUS SEED - 芋头莲子饭
Ingredients: ( 3-4 pax)
1 tsp Chopped garlic
Olive oil
Few drops sesame oil
Water
Salt
Sugar (Optional)
Thick dark soy sauce
1 1/2 cup White rice grains (washed clean)
1 small bowl Yam ( cut into smaller cubes)
1 pkt (80gm+) Lotus seed
1/2 small bowl Anchovies (银鱼仔)
Methods:
1. Heat wok with olive oil, put in garlic to saute a little. Add in the anchovies
to stir fry, follow then the yam cubes and lotus seeds. Mix well.
2. Add in salt to taste, sprinkle little sugar, few drops of sesame oil, then
the thick black soy sauce. Continue to stir fry & mix well.
3. Lastly, add in the rice grains. Mix well.
4. Off heat and transfer the mix ingredients into the rice cooker. Add in
water (Your actual cooking rice water), cover lid, on switch, press
button & here it goes....cook your rice.
5. Rice cooked. Can serve as it is or just add with a side dish of
leafy veggies.
Tuesday 20 October 2015
EMPEROR CHICKEN IN CLAYPOT HERBS - 瓦煲皇帝药材鸡
Ingredients: (4-5 pax)
1 kg+ Whole chicken (Clean w/o head & feet)
1500-2000ml Water
Salt to taste
1 pkt Ready packed herbs
(Inside are some herbs condiment & a small pack in powder form)
(Rhizoma Odorati, wolfberry, radix angelica sinensis,
astragalus membranaceus, codonopsis pilosula, red dates.)
Methods:
1. Put all the herbs condiment (except the powder pack) into a claypot,
pour in half of the water, and let boil for 10 mins.
2. Now slowly sprinkle the powdered herbs all over the chicken, inside
& outside, rub over it evenly.
3. Slowly put the chicken into the claypot, add salt and some water,
continue to boil for 10 mins..Lower the heat.
4. Continue to add the water (if it is lesser). Keep boiling at lower heat
for about 40-45 mins or till chicken is cook.
5. Turn off heat. Serve it in the claypot, the whole chicken.
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