Imperial Chicken
|
|||||
Ingredients
1 whole Spring Chicken (about 1 kg) |
2 tsp MAGGI Less Salt Concentrated Chicken Stock (mixed with 250ml water) |
1 tbsp Canola Oil |
2 sheets Aluminium Foil (for wrapping) |
Marinade Seasoning
2 tsp MAGGI No Added MSG Seasoning |
1 tsp Sesame oil |
1 tbsp Chinese Cooking Wine (optional) |
Herbs (Rinse and Drain):
10g Bei Qi |
10g Dang Shen |
20g Red Dates |
20g Wolfberry Fruits |
210g Huai Shan |
10g Dang gui |
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. |
- |/Documents/nestlecooking.css