What I love about Chinese cuisine is its core principle of delivering nourishing food that keeps the body in balance. One of my favourite is this herbal dish called, Emperor Herbal Chicken 帝皇鸡.
Preparation Time: 1 1/2 hours
- Kampong Chicken, cleaned
- Salt and pepper
- Herbal Chicken Seasoning (optional)
- Dried Mushroom
- 1/2 cup Chicken Stock
- Dried Scallop
Chinese Herbs (or it can be of prepacked from super market or from Chinese medicine hall) – weigh approximately
- 24g Huai Shan 淮山 (Radix Dioscoreae Oppositae)
- 18g Dang Shen 党参 (Codonopsis Pilosulae)
- 16g Yu Zhu 玉竹 (Solomon’s Seal Rhizome
- 10g Gou Qi Zi 枸杞子 (Wolfberries)
- 6 Hong Zao 红枣 (Red Dates)
- 3g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
- 5g Tang Gui 当归 (Angelica Sinensis)
- 15g Bei Qi 北芪 (Astragalus Membranaceus
Step 1) Prepare broth with Chinese herbs
Boil chicken stock first before addding soaked dried Chinese mushroom, dried scallop and washed Chinese herbs. Let boil for 5 min then set aside to cool.
Step 2) Prepare chicken – Special Thanks to the cook of the house, Eva.
I am trying out a new seasoning powder for this dish, so i will be adding it to the dish, usually i don’t use it, thus I leave the option for you to decided if you want to use this seasoning. Caution: Add only if you like strong herbal flavors.
Rub salt, pepper and seasoning on whole of chicken.
Now, its all ready to be stuffed!
Not all the herbs will fit, but you should fill the chicken till it looks like this:
For the rest of the stock and herbs, you will need to create a reservoir using the foil to fit the chicken and the herbs with stock.
Now it is ready for wrapping:
The chicken must be sealed in with at least 2 layers to prevent breakage during the cooking process.
Step 3) Cook it!
Now it is ready to cook. Put into the steamer for 1 hour plus to cook. Do not open the chicken in the midst of cooking as it will affect the eat pressure within the steaming process.
There are other options besides steaming, some can chose to prepare the roasted version at Wokking Mum. =)