Sunday, May 9, 2010

Ginseng Chicken

Today is my 1st entry for my food blog so I shall have a short intro of myself first. I love food and enjoy cooking them. I may not be any expert in cooking or able to cook restaurant style dishes but I get the satisfaction from my family when I know they enjoy eating the food I made for them, especially I have a hubby with big appetite.

For some unknown reason, I start to develop a habit taking food photos way before I start blogging. It’s kinda fun whenever there is food being served, just before anyone could help themselves with the food I would scream “Stop!” “Take photo first” ha ha… It’s like a form of memory of what haven been cook or eaten, or maybe because I feel that I might have my own food blog one day. Hee.

I always love Chinese herbal. Probably because when I was young my grandma always cook delicious herbal soup like Ba Zhen Tang(八珍汤), Shi Quan Ta Bu Tang (十全大补汤). Those were the memory when she is around. I remember when she was still around, I’m always the one who always almost finish up her soup. Sometimes she even has to stop me from drink because my uncle that has not eaten dinner.

Though today I’m not sharing any herbal soup recipe but I’m sharing my first attempt of cooking ginseng chicken in foil. It is a simple, easy recipe and a healthy dish for whole family. Did I forget to mention it’s yummy too? Lol.

Ingredients: Serves 4

- 1 whole chicken
- 1 packet of Ginseng Fu Gui Spices (Can be bought at supermarket, I bought it at the street of Shi Ma Lu)
- 1 tbsp sweet dark soya sauce
- ½ tbsp light soya sauce
- 200ml water


Mix packet of Ginseng Fu Gui Spices with sweet dark soya sauces, light soya sauce and water. Mix well.
Apply mixture onto the whole chicken and leave it in the fridge to marinade for 1 hour.
Cut aluminum foil, big enough to wrap the whole chicken. Place the chicken into aluminum foil, put the remaining mixture and wrap it well making sure no leakage.
Prepare steamer, I’m using wok in this case. Use a rack and boil the water before covering the lid. *Important: Add water as soon as the water in the wok is lesser
Steam it for about 45min to 1hour depending on the size of the chicken.
Serve with rice.


Benjamin said...

The Chicken is Tender. Really Nice dish u cook my Dear.

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