Another easy peasy and healthy
steamed herbal chicken dish but this time round, I've used a couple slices of
dong quai (angelica), some
kei chi (boxthorn/lycium/Chinese wolfberry) and a couple of
dried red dates. Marinaded skinned chicken thighs with soy sauce, pepper, wee bit of sesame oil and
Ginger wine. Placed chicken on aluminium foil, then topped with the herbs. Wrapped tightly and steamed for about 30 - 45 minutes.
This dish looked dang unappetising but the aromatic
dong quai and wine wafted in the air the moment I opened the foil package. I lapped up the hearty broth in a gusto which I'm sure you will too!
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steamed herbal chicken +
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Yeah, this is a favourite esp the soupy broth it creates which is so yummy with rice.
ReplyDeleteOoo looks delicious. N its healthy too!
ReplyDeletesome call it fa tiu kai, some call wong tai kai ...
ReplyDeletenice.. i always like this dish but duno how to make hehe
ReplyDeletetotally agree with you boo_licious
ReplyDeleteyummie dummies, only healthy if you removes the skin though
anonymous, those are two other different type of steamed chicken. there are so many variations!
so now you know how to make this dish alex ;-)
Awww...I shud have read this like 2 hours earlier! I just make a pot of soup with almost the same ingredients, minus the dongguai. Why didn't I read this or else I will be having this yummy chicken tonight instead of some luk-mei thong.
ReplyDeleteNo, never remove the skin, as the "wise" saying goes, "Cut the fat, kill the steak" may I be so bold as to coin the phrase "Remove the skin, spoil the chook".
ReplyDeleteI love to make this too...simple ingredients...
ReplyDeletebut i've always used "fa tiu" wine...
been wondering which kinda wine makes the best tasting herbal chicken...why do u think?
why= what
ReplyDeletethanks to you babe_kl, my gf will cook me dong guai chicken 2molo.. ^-^
ReplyDeleteDear Anonymous, don't despair, there's always the next time ;-)
ReplyDeleteD, adoi...!!! no choice but have to watch me diet ler... else how to eat out all the time :p
Fashionasia, yeah "fa tiu" is the most commonly used but you can try others. I have Stone & DOM from my confinement days hahaha wow so long ago... that's why I tend to use different wines as I go along. Sometimes I uses Sake too.
wah wah lucky lucky Dragon City!!!
Hi Babe,
ReplyDeletePls pardon me if I'm wrong but I remember reading somewhere that you're a Fuzhou gal? If you happen to be in Bdr Baru Klang, try this nice culinary spot called Aunty Hoon Mee Delights that doesn't spring a hole in your poc. They serve really good food of Fuzhou, Teochew and Hokkien varieties in kampung style. When there must try their Fuzhou Mee Suah and fishballs. Have you have of Fuzhou Mooncakes? Quite unlikely normal ones, currently also there. Service is good and friendly too... can get a map there thro' their site...http://www.restoranauntyhoon.bravehost.com/introduction.html
hint: don't miss their Sar Li drink. Hope to see your comments soon.
Dish looked dang unappetising??! Oh no mien, I'm salivating edi.
ReplyDeleteDon't worry don't worry! I also remove skin and fats I can from which ever meat I eat. :) No choice wanna enjoy but also got to watch it sometimes!
ReplyDeletedear anonymous, ya ya me foochow gal but the sesat type hahaha... cos none in the family including my dad can speak foochow as her mom is a cantonese. i was only introduced to foochow dishes a few years back. yes i did tried the mooncake, very very nice leh, very different too haha
ReplyDeletebut klang kah? very far for me ler... hubby is not the type who will drive far far away for food unless he has got cravings hahaha yeah... funny huh? ok we'll see how if we can find some time to visit a fren in klang then we can mousey over to this restaurant. u own this place? if yes, send me a private mail at babe_kl(at)yahoo(dot)com and recommend me the good stuff.
no meh tummythoz??
ReplyDeletehaha yeah yeah yummies dummies, i only take the skin if its deep fried hahaha sinful!
I really think u should make a trip to Klang soon, there is one very popular 'solid' black chicken ginseng soup with pork tendons below a flyover in Klang town which you have to try.
ReplyDeleteWah everyone talking about Klang, I haven't been there in ages! BKT is wonderful there but I always get lost! Love this dish of yours! I totally enjoyed it to the fullest during my confinement period!
ReplyDeletetonixe, klang again? hahaha why suddenly everyone decided to go klang :p sighhh quite challenging for me to go all the way there to makan.
ReplyDeleteaudrey, me too...
Here's another reason to go Klang. Remember the Foo Chow restaurant I mentioned about in Klang (Sept 19, 11.04am)? Well, recently another article came out about Foo Chow mooncakes - it's available there. Take a look...
ReplyDeletehttp://www.kuali.com/news/story.asp?file=/2006/9/21/kuali/15452288&sec=Kuali
yeah i saw that article but partner dun look enthusiatic at all haha. thanks
ReplyDeleteI have some of the best chickens in Malaysia on our chicken farm - 'Ma Cho Kai'. Would you be interested in cooking one of ours? I want The Expert to tell us, how does our chicken taste. Your herbal chicken with ginger wine look just right for our chicken. Interested?
ReplyDeleteHi Madness, I'm no expert and you did not leave me any contacts as I would like to find out more about this type of chicken. where can i find it in KL?
ReplyDelete