Herbal Chicken II

This is another version of 'Herbal Chicken' which is somewhat like soya sauce chicken except that there are herbs added on to it.

Clockwise ~ Chinese red dates, sweet, enhances and harmonizes the effects of other herbs. It helps to invigorate the spleen and stomach, nourishes the blood and calms the mind. Codonopsis root- 'Dong Sum',- commonly referred to as a poor man's ginseng, beneficial to the lung, spleen and stomach. Reduces blood pressure and increases immunity and haemoglobin. Chinese Angelica- 'Dong Quai', rich in iron is commony used in conjunction with other herbs as a remedy for disorders of the menstrual cycle. Also used to purify the blood stream and stimulate circulation. Wolfberries/Goji berries, help reduce fatigue and stress, can improve mental performance. Contain high level of antioxidants, higher than all the other fruits and veggies, second only to dark chocolates. Astragalus root- 'Bei Qi' also benefits the spleen and lung, lowers blood pressure and regulates the blood sugar.

After cooking the chicken for about 35 mins. or so, check whether it's completely cooked, then use a strainer to dish out the chicken.

I love the smell of the Dong Quai and this chicken is truly delicious especially served with hot white rice. Not a bad idea to whip this up for the coming CNY reunion dinner!

Ingredients1.3 kg whole free-range chicken, with head and feet removed
5 gm each of : Bei Qi, Wolfberries and Dong Sum
3 pieces of Dong Quai
12 red dates, seeded
750 ml water
1 tsp each of : salt, light soya sauce, dark soya sauce and sugar
2 Tbsp Shaoxing wine
1 Tbsp oil for frying
Cucumber slices for garnishing
PreparationClean and wash the chicken, pat dry and rub with some salt, inside out.
Rinse the Chinese herbs and saute in a heated wok with the oil.
Add in the water and red dates, salt, sauces and sugar, bring to the boil.
Once it's boiling, put in the chicken, lower the heat to medium and bathe the chicken with the sauce. Cover and let simmer for about 20mins.
Turn over the chicken to the other side and let it cook for another 15 mins. Add in the wolfberries.
Prick the thickest part of the chicken, the thigh, with a fork to test whether the chicken is cooked. If no blood oozes out, the chicken is done. Test for taste.
Add in the Shaoxing wine and turn off heat.
Dish out the chicken with a strainer, drain and once cooled, chop it up and place on a serving plate.
Garnish with cucumber slices.
Serve hot with white rice.

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