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Monday, 25 April 2016

Steamed Chicken With Chinese Herbs 简易药材蒸鸡



An old recipe of mine adapted from here. Unlike those steamed herbal chicken served in the restaurant, this home cooked recipe is rather mild and sweet in taste. Kids will definitely love this! 
The gravy are so good to pair with rice. 
Update:
May 3, 2017

If you are concern about using aluminium foil in steaming, you can wrap the chicken in cooking paper.







Ingredients:

2 Chicken Leg (I use free-range/ kampong chicken leg with skin) 鸡腿 2只

*2 inches long Codonopsis Root (Dang Shen) 党参 2寸

*1 small slice Angelica (Dang Gui) 当归1小片

*4 Seedless Red Dates 红枣4粒(去心)

*1/2 tbsp Wolfberries 枸杞子 半汤匙

*1/2 tbsp Yu Zhu 玉竹 半汤匙

3/4 tsp Salt 盐 3/4 小匙

1/4 tsp Soy Sauce 酱油 1/4 小匙

1/4 tsp Sesame Oil 麻油 1/4 小匙



*washed & soaked 预先洗干净,浸泡

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. Mix all ingredients in a bowl. Make sure to rub the salt all over the chicken legs.
把所有材料混合均匀。一定要先把盐抹在鸡腿上。

2. Transfer to an aluminum foil (double layer). Wrap and seal, keep in the fridge let it marinate at least 1 hour.
用锡纸包好,放进冰箱腌至少一小时。




3. Return to room temperature, steam in a hot steamer for 20-25 minutes or until 'just cooked'. The steaming time depend on the size of the chicken leg, do adjust accordingly. 
腌好了放置室温,水滚后蒸20-25 分钟或蒸至刚熟。鸡腿的大小有别,蒸的时间可以自己自行调整。

4. Serve warm with steamed rice.
蒸好了趁热配饭吃。这食谱的药材味较淡,甜度适中,不爱药材味的小朋友也会爱吃的!蛮下饭的一道菜。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。


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Enjoy!






Some feedback from those who have tried this recipe:



Thanks to Jackie Tan and Angelina Lai for trying my recipe :) 





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