Quite similar to this Herbal Chicken recipe, just that I use a whole kampong chicken this round, takes longer time to cook.
- 1 kampong chicken
- 3 slices dang gui
- 1 tbsp wolfberries
- 5 slices ginger
- 1 tsp sea salt
- 1 tbsp rice wine
- 250ml water
- Blanch chicken in boiling water for 5mins. Drain well.
- Place chicken in a deep casserole, rub sea salt all over chicken.
- Place dang gui, wolfberries & ginger inside the chicken cavity. Fill in water & rice wine into the casserole. Cover tightly with a foil.
- Steam for 3 hrs till tender.