Recipes - Chinese

Emperor Herbal Chicken
Emperor Herbal Chicken


If eating healthier is one of your goals this year, try the Emperor Herbal Chicken. It’s five step dish that is hard to stuff up - the result is a tender and juicy chicken that’s infused with a wonderful herbal aroma and flavours.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Steam
Cuisine: Chinese









Ingredients:

1 whole chicken
500ml water
salt

Herbs

24g Huai Shan (Radix Dioscoreae Oppositae)
18g Dang Shen (Codonopsis Pilosulae)
16g Yu Zhu (Solomon's Seal Rhizome)
22g Long Yan Gan (Dried Longan)
10g Gou Qi Zi (Wolfberries)
6 Hong Zao (Red Dates)
3g Chuan Gong (Szechwan Lovage Rhizome)
5g Tang Gui (Angelica Sinensis)
15g Bei Qi (Astragalus Membranaceus)




Steps:
  1. Steam the herbs with 500ml water for 5 mins.
  2. Place chicken over an aluminium foil and stuff half of the herbs in chicken. Place the rest around the chicken.
  3. Pour the water used to steam the herbs inside foil with the chicken.
  4. Wrap the foil up into bundle and steam chicken for 2 hrs.
  5. Add salt to taste, then serve.

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Emperor Herbal Chicken

Emperor Herbal Chicken

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If eating healthier is one of your goals this year, try the Emperor Herbal Chicken. It’s five step dish that is hard to stuff up - the result is a tender and juicy chicken that’s infused with a wonderful herbal aroma and flavours.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Steam
Cuisine: Chinese
Ingredients

1 whole chicken
500ml water
salt

Herbs

24g Huai Shan (Radix Dioscoreae Oppositae)
18g Dang Shen (Codonopsis Pilosulae)
16g Yu Zhu (Solomon's Seal Rhizome)
22g Long Yan Gan (Dried Longan)
10g Gou Qi Zi (Wolfberries)
6 Hong Zao (Red Dates)
3g Chuan Gong (Szechwan Lovage Rhizome)
5g Tang Gui (Angelica Sinensis)
15g Bei Qi (Astragalus Membranaceus)

Instructions
  1. Steam the herbs with 500ml water for 5 mins.
  2. Place chicken over an aluminium foil and stuff half of the herbs in chicken. Place the rest around the chicken.
  3. Pour the water used to steam the herbs inside foil with the chicken.
  4. Wrap the foil up into bundle and steam chicken for 2 hrs.
  5. Add salt to taste, then serve.

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