Since I had a few bottles of BRAND’S® Essence of Chicken left in the cabinet, I thought of giving this dish a try. The original dish used Frog and Chicken Essence while I replace it with Chicken and some extra herbs to boost the favour as well as the fragrant.
Ingredients:
1/2 portion of a medium chicken
3 Slices Of Ginger, shredded
1 Bottle Of BRAND’S Chicken Essence
3-4 Slices Of Dang Gui(当归)
4 Red Dates(红枣)
1/2 Tablespoon Gou Qizi(杞子)
Marinade:
1/2 Teaspoon Salt
1 Tablespoon Cooking/Rice Wine
10g Finely Grated Ginger
Methods:
1. Rinse the chicken, pat-fry and season with marinade for at least 30 minutes or more.
2. Arrange the marinated chicken on the plate together with the herbs, cover with foil and steam for about 15 minutes.
3. Remove from the steamer, pour in the chicken essence over the chicken, cover the foil and steam for another 15 to 20 minutes until the thicker part of the chicken is tender.
4. Remove the chicken, braised it with the chicken essence sauce and serve immediately.
Notes:
a) You can used any favour of the Chicken Essence.
b) You may omit the extra herbs if you find it too heaty.
Hi Ellena, I have a similar recipe too. My blog post. But maybe I'm not very familiar with chinese herbal, I overestimated the quantity and end up the soup became kinda bitter, not salty enuf. Dunno it's my problem or the soup is meant to be like that.
ReplyDeleteHi Wen,
ReplyDeleteI had read your post on that recipe. As you can see, mine is slightly different from yours as i steam my chicken with herbs 1st then pour in the chicken essence and continue to steam for another 15mins or so.
Em... from your recipes, i guess the bitterness might came the amt of dang sheng that u used. Cos usually i only used 1 or 2 nia. :) For mine, the soup taste great with the chicken essence and the original chicken juice from steaming the chicken. HTH
Ohh ic. Thanks for your info!
ReplyDeleteu are welcome Wen :)
ReplyDeleteHi Ellena mummy,
ReplyDeleteis cooking wine or rice wine = shao xing wine?
justinmummy
Hi justinmummy,
ReplyDelete"shao xing wine" is just another kind of cooking wine... actually they are all the same just different in ingredients made :) HTH
Thanks Ellena mummy. May I know which brand of cooking wine do you use?
ReplyDeletejustinmummy
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any idea if it's possible to make a soup version?
ReplyDeleteI forget to buy ginger. Can I don't add ginger? :(
ReplyDeleteForgetful aunty
Hi Forgetful Aunty,
DeleteHope your steamed herbal chicken turns out well without ginger. Actually you can do it without chicken but maybe the taste is not as fragrant as with ginger. U can drizzle some cooking wine or replace with some spring onion. Hope that helps.
Cooking wine makes most dishes tasty, but I'm wondering what this recipe will taste like without it. Gonna try. :D Great tip about the ginger. Will add that in.
ReplyDelete