Herbal Chicken

Ingredients   
1 Kampung Chicken 1.8kg   

Seasoning
1 teaspoon salt  |  300ml water  |  1 teaspoon sugar  | 
1 tablespoon oyster sauce  |

Herbs
10g Dang Gui  |  2 slices Bei Qi  |  20g Goji (1 tbsp)  | 
5 slices chuānxiōng  |  6 stalks dǎngshēn (5cm each)  |  10 hóng zao  

Marinades
half a tablespoon dark soya sauce  |  half a teaspoon salt  |

Method
Bring water, herbs and seasoning to boil with lowest heat for 10 minutes.
(from when the heat starts) and leave to cool.

Marinate the chicken with half a tablespoon of dark soya sauce and
half a teaspoon of salt.

Stuff all the herbs into the chicken and wrap it with glass paper, and wrap again with aluminium foil.

Steam at medium heat for 3 hours.

 

(红枣) hóng zao, Jujube, red date or Chinese date, is a species of Ziziphus in the buckthorn family Rhamnaceae, used primarily for its fruits.

The fruits are used in Chinese and Korean traditional medicine, where they are believed to alleviate stress.

(枸杞子)  “Goji Berry is mostly used to treat kidney, liver, eye, and skin problems, diabetes, tuberculosis, anxiety, and insomnia. It also helps to lower the blood pressure and cholesterol levels. They are known to improve the state of health, strengthen the immune system and increasing the longevity and vitality of the human kind”.

(当归）Dang Gui , Angelica sinensis or "female ginseng" is an aromatic herb that grows in China, Japan and Korea. It is used to regulate the menstrual cycle and to treat menopausal symptoms caused by hormonal changes. Even though it is good for women, it also helps treat the heart, spleen, liver and kidneys that help both men and women. The effect of the herb in treating menstrual cramps is explained by the compounds that help relax the muscle tissue and relieves pain.

Dang Gui also stimulates the central nervous system, which can remedy menstrual weakness and headaches.

(党参) dǎngshēn, Codonopsis pilosula, also known as dang shen or poor man's ginseng, is a perennial species of flowering plant native to Northeast Asia and Korea and usually found growing around streambanks and forest openings under the shade of trees.

The roots of CCodonopsis pilosula (radix) are used in traditional Chinese medicine to lower blood pressure, increase red and white blood cell count, cure appetite loss, strengthen the immune system, and replenish qi. The roots are harvested from the plant during the third or fourth year of growth and dried prior to sale.

（川芎) chuānxiōng, Ligusticum wallichii is a flowering plant in the carrot family best known for its use in traditional Chinese medicine where it is considered one of the 50 fundamental herbs.

And I call it Warmest Parcel : )

Steamed Chicken

My mother is a fussy person when comes to food. And this is what she taught me about getting a nice chicken.

Normally, we will return to the same supplier who sells live chickens at the wet market. My mother will then look through all the chickens and choose the most active one, so not to pick a sick chicken. But, up till now, I'm still in denial of what she taught me because I feel bad if I have to point out a chicken, and have it slaughtered. So, I will always ask the supplier to choose a good one for me, and then pick it up later.

However, she still thinks that her own bred chickens are the best.

Another person who loves to eat steamed chickens is my grandmother. Although she is no longer with us, the family will still prepare steamed chickens as offerings for her on big days and major Chinese festivals.

Ingredients A   
1 kampung chicken (1.8kg - 2kg)  |  1/2 teaspoon Salt (for marinate)  |

Ingredients B
1 tablespoon Sesame oil  |  1/2 teaspoon Salt  |

Method
Place Chicken in a bowl and add salt, and allow to marinate for half an hour.

Steam in rapid boiling water, for 5 minutes maximum heat and 25 minutes medium heat.

After that just stay for another 5 minutes then only remove the cover.

Mixed the ingredient B and apply on the chicken.

Serve hot with the parsley paste.

Parsley is known as best cleaning treatment for kidneys and it is natural!



Parsley Paste

Ingredients    
40g shallot (minced)  |  40g Young Ginger (minced)  |  100g Parsley (minced)

Seasoning
1 tablespoon oyster sauce  |  2 tablespoon cooking oil

Method
Heat up oil and saute minced shallot until fragrant.

Add in minced ginger stir for a few seconds, add in the oyster sauce, off the heat and add in the parsley saute with the remaining heat.

Serve with steamed chicken.

Red Bean

In China, the corresponding name (Chinese: 小豆; pinyin: xiǎodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (紅豆; hóngdòu) and chidou (赤豆; chìdòu), both meaning "red bean", because almost all Chinese cultivars are uniformly red. In English-language discussions of Chinese topics, the term "red bean" is often used (especially in reference to red bean paste), but in other contexts this usage can cause confusion with other beans that are also red. In normal contexts, "red cowpeas" have been used to refer to this bean.

Red Beans have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine to thirteen grams of fiber. Beans are also high in protein, complex carbohydrates and iron.

Chenpi is sun-dried tangerine (mandarin) peel used as a traditional seasoning in Chinese cooking and traditional medicine. They are aged by storing them dry. They have a pungent and bitter taste.

Some “tong sui” desserts such as red bean soup will use this occasionally.



Ingredients
300g Red beans  |  1 Dried tangerine peel  |  6 blades pandan leaves (knotted)  |
2,500ml Water  |  200g Sugar  |  

Method
Rinse the red beans and soak in water for at least 4 hours or overnight.

Drain the Red Bean and bring a pot with 2,500ml of water to a boil, add in the red beans and tangerine peel, Simmer with lowest heat for about 1 1/2 hour.
  
Once the beans are tender, add the sugar and Stir until dissolved. Serve hot.