Monday, April 05, 2010

Applying Chinese herbology in the kitchen

Since I had my bamboo steamer baskets out and to align the theme with the steamed tofu and mushroom dish, I decided to steam some chicken… Chinese herbal style.

I marinated the chicken in soy sauce, shaoxing wine, oyster sauce and sesame oil for a few hours.

I arranged the Chinese herbs around the chicken and wrapped it up in aluminium foil, then steamed it on high heat for about 30 minutes.


Here is the Chinese herb combination I used:

  • Ginger
  • Garlic
  • Red dates
  • Wolfberries
  • Angelica root (dang gui)
  • Astragalus (huang qi)

Some of the herbs were on the ‘heaty’ side, so I also prepared some chrysanthemum tea to counter any effects.


Yes I know.. I thought of everything.

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