Monday, March 16, 2009


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
  1. Blanch chicken in boiling water for 5mins. Drain well.
  2. Place chicken in a deep casserole, rub sea salt all over chicken.
  3. Place dang gui, wolfberries & ginger inside the chicken cavity. Fill in water & rice wine into the casserole. Cover tightly with a foil.
  4. Steam for 3 hrs till tender.

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