by Mrs Magic
I adore traditional Chinese herbs dishes especially whenever I am hard pressed for time, besides its undeniably excellent medicinal virtues, it’s also easy to prepare with minimum of fuss. Most of the traditional Chinese herbs are all thrown in a pot which is bring to broth, simmer, stew or braise, which require minimum attention.
Using Aluminum foil to wrap and cook in boiling water is one of the greatest cooking techniques ever invented. Besides preserving its moist, keeping the chicken meat succulent and tender, it also preventing the Chinese herbs mixture from flowing out. It’s full of flavour and packs a wallop of heat. The chicken is delicately infused with aromatic herbs, making this a scrumptious meal on its own. Just by giving me this and a plate of piping hot rice and I am set.
Here’s some indication of the Chinese herbs used. Although it is a bit hard to come across Chinese herbs in some non Asian areas, it is definitely worth the search, considering its therapeutic and curative properties.
Dang Gui (Chinese Angelica Root), has been used to promote menstrual flow, as an abortifacient, antiseptic, expectorant, diuretic, and as a cure for the plague. It tastes sweet, bitter, acrid.
qi zi (Chinese wolfberries fruit), resemble tiny red currants are said to nourish and tonify the liver, lung, kidney and improve vision. The berries are usually fresh and sometimes used when it is dried. Goji Berry is mostly used to treat kidney, liver, eye, and skin problems, diabetes, tuberculosis, anxiety, and insomnia. It also helps to lower the blood pressure and cholesterol levels. They are known to improve the state of health, strengthen the immune system and increasing the longevity and vitality of the human kind.
If you are looking for a quick and nutritious traditional Chinese herbs recipe, then look no further because this easy chicken recipe has your answers. This simple yet nutritious recipe is bound to please and it’s definitely a quick ‘fix’ for looming hunger pangs. Serves 5.
1 kampung chicken, cut into pieces
8 slices dang gui (Chinese Angelica Root)
1 tbsp qi zi (Chinese wolfberries fruit)
1 tbsp shredded ginger
2 tbsp salt
1 tbsp oyster sauce
2 tbsp shaoxing cooking wine (chinese rice wine)
1/2 tbsp sugar
1 sheet of Aluminium foil
1. Mix all ingredients with seasoning. Wrap with Aluminium foil and seal tightly.
2. 300ml water bring to boil in a clean wok. Place the chicken parcel into the wok, cover with lid and steam for 20-25 minutes with medium low heat until the water is dry and the chicken parcel puffs up. Ready to serve. It goes well with piping hot rice.
A passionate home cook, a discerning wife and mother, also a webmaster for http://gladyskockhomeculinary.blogspot.com/ The blog features an easy Asian recipes encapsulating Chinese, India, Malay, Nyonya and Thai cuisines. If you wish to explore wonders of molecular gastronomy with Asian cuisines, please feel free to visit http://gladyskockhomeculinary.blogspot.com/