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Ingredients
1 whole Spring Chicken (about 1 kg)
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2 tsp MAGGI Less Salt Concentrated Chicken Stock (mixed with 250ml water)
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1 tbsp Canola Oil
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2 sheets Aluminium Foil (for wrapping)
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Marinade Seasoning
2 tsp MAGGI No Added MSG Seasoning
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1 tsp Sesame oil
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1 tbsp Chinese Cooking Wine (optional)
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Herbs (Rinse and Drain):
10g Bei Qi
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10g Dang Shen
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20g Red Dates
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20g Wolfberry Fruits
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210g Huai Shan
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10g Dang gui
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Method
1. |
Marinate both the surface and cavity of the chicken with marinade seasoning, rub well and leave for 30 mins. |
2. |
Pour a little oil into a non-stick pan and pan fry the chicken till golden brown. Place the chicken onto the aluminium foil. |
3. |
Stuff half of the mixed herbs into the cavity of chicken. |
4. |
Place the remaining herbs together with the stock around the chicken and wrap with aluminium foil. |
5. |
Place the wrapped chicken into the steamer and steam for 2 hours. |
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