Steamed Herbal Chicken with Chicken Essence
1 - 1.5kg whole kampung chicken, rinsed
1 bottle Brand's Essence of Chicken
1 piece heavy duty foil, large enough to wrap chicken
1 tsp salt
1/2 tsp sesame oil
1 tbsp kei chi (Chinese wolfberry)
2 tbsps old ginger juice
1/2 tbsp Hua Tiau wine
Marinate inside and outside of chicken with seasoning ingredients. Place chicken in the centre of tin foil.
Pour chicken essence on the seasoned chicken. Wrap up the chicken and fold edges to seal tightly.
Place chicken on a heatproof dish and steam for 1 1/2 hours. If you prefer the chicken with a good bite, steam for 1 hour only.
I tweaked the recipe here and there. First of all, I've used 2 skinless chicken thighs that has been chopped into fairly large pieces. With this the cooking time also has been adjusted to about 45 minutes or so. In place of Hua Tiau wine, I've poured in DOM. Nevertheless the taste was not compromised.
You'll find it a wee bit tricky to wrap your chicken without the essence of chicken flow out of the foil. This tip I learnt from my mom. All you need to do is to place the tin foil in a deep heatproof dish before placing the chicken and pouring in the liquid. Then wrap up the tin foil. From there, just place the heatproof dish in the steamer for steaming.
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