Recipe: Steamed Herbal Chicken

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yummy herbal chicken

If you love a good herbal chicken, you can give this recipe a try!

My earliest memories of a herbal chicken dish was at Old Airport Road food centre. And then came those premixes that you can get from the supermarkets.

Haha but with premixes, I always wondered what goes into the powdered satchet. Or gives that added oomph into the dish. I tried making my own and still couldn’t quite get it right. It wasn’t just the herbs.

Finally chanced on a recipe that used a marinade with the herbs. So easy? Just like that?

Yup, just like that haha. We used chicken marylands instead of a whole chicken just because it is so much easier to manage and portion out too! Doing it at home just got simpler.

Ingredients
10g yuzhu
5g ginseng beard
4-5 pcs dang gui
5g dried longan
1 tbsp wolfberries
3 red dates
50ml water

To marinade
½ tsp sugar
½ tsp pepper (we used black pepper)
1 tsp light soy sauce
½ tsp salt
2-3 slices ginger

4 chicken marylands

Baking paper
Aluminium foil

Marinade chicken pieces with prepared marinade for about 15mins.

Line aluminium foil with baking paper. Place herbs & ginger on the baking paper, then place marinated chicken thighs on top of the herbs.

Lift up edges of foil & baking paper and gently fit into 3L ShuttleChef inner pot. Pour 50ml water into the parcel and fold edges of aluminium foil to secure the parcel.

Fill pot with water till it comes up halfway of the sealed parcel. Bring water to boil and simmer with lid closed for 30mins. Place pot in outer pot for 3 hours.

Eat with hot steamed rice! Enjoy.

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