I love herbal chicken and one day, when I was at a bit of a loose end, I decided to try to make my own. It turned out a treat, even if it wasn’t as “herby” as I’d like it. Still, it is something that I can see many taking to it quite easily mainly due to the fact that it isn’t very “herby”!
Here’s my easy recipe for Steamed Herbal Chicken.
You Need:-
- 2 large Chicken Legs
- A handful of wolfberries (Kei chi)
- A handful of yok chok (thin strips of Fragrant Solomonseal Rhizome or Polygonatum Odoratum)
- Salt, soy sauce and pepper to taste
- Aluminium Foil
Serves: 2 persons
How to:
- Season the chicken legs with the salt, soy sauce and a dash of pepper. Allow it to marinate for at least half an hour.
- Pull out a length of aluminium foil, long enough for you to double up and to place the chicken legs on. Doubling up the foil makes it stronger and less likely to leak.
- Place the chicken legs on the foil, scatter the kei chi and yok chok on top of the chicken and wrap up the foil securely. I do this by pulling the top together and folding it down twice, then doing the same with the sides to give you a rectangular package.
- Heat up a wok or steamer with water and place the chicken packages on the steamer or on a plate. I prefer to use a plate in case the aluminium foil breaks or it leaks so you don’t waste all the lovely juice and chicken essence.
- Allow it to steam for 45 minutes to 1 hour to ensure it cooks thoroughly and is tender.
When opening the foil package, be careful as the liquid will ooze out and its hot! Save what you can of the liquid which is essentially chicken essence! It is lovely and sweet and perfectly delicious having the subtle flavour of herbs in it.
I have done a similar recipe using shaved ginseng roots which results in a stronger tasting dish. If you prefer something even stronger, you can add a little bit of dong kwai. Be careful not to add too much or it will be bitter. This steamed herbal chicken is absolutely delicious served with hot rice!
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You are making me hungry!
@Marcus: I’m glad coz that’s the idea!
Oooh, that looks good, and it’s so easy to make too!
@giddy tigress: Easy food is my specialty LOL… try it some day.
when my mom make this, she will usually put some carrots and potatoes as well
Hi Pink Parisian, Thanks for sharing. Instead of steaming for 45 minutes to 1 hour which I don’t have the patient to wait that long…hehehehe, do you think it’s ok if I put it into my wall oven at say 220 degrees for 15 minutes. I know 10 minutes is enough to cook the chicken thoroughly but I am giving it another 5 more minutes.