It is a beautiful Sunday, and Mr Piggy decided it to be a stay home day. Therefor, we tried out new recipe...!
Tonight dinner will be Emperor Herbal Chicken (帝皇鸡）...! And it's my first try.... just follow recipe, should not be too difficult. For those who are interest, don't mind me sharing...
Step 1
Pour about 400ml of water, bring it to boil and add in the packet of herbs that are already prepared in the pack. For those who like more 枸杞子 (like my hubby does), you can add in more of it, also the red dates (红枣）to bring out more sweetness to the soup base. Boiled for 15min and wait for it to cool.
Step 2
Do a little massage to the chicken, make sure it's totally deforzed. For my case, i had sliced some ginger and rubbed them at the inner wall of the chicken together with some salt to let it set in a bit, so that to remove any access smell or taste left from the chicken organs.
Then rubbed the mixed-seasoning provided by the pack evenly onto the chicken. For those who love a little of the wine taste, add in 1-2 table spoon of 花雕酒 to bring more favors.
Step 3
Stuff all the herbs that we boiled earlier into the stomach of the chicken, including the essence. You may want to fold up the opening using a toothpick.
Step 4
Wrap and tighten the chicken using the pvc sheet provided by the pack and sealed it with the aluminum foil. Lastly, steam the chicken using small fire for 2 hours and we are ready to serve...!
Overall the chicken taste ok, not as salty like those from outside, perhaps too much water was added when i boiled the herbs, that's why i wrote only 400ml of water instead of 500ml that i used. Then hubby commented that the seasoning rubbed on the outer of the chicken was a little strong, suggest me to reduce the amount next time. Therefore, there is no 100% recipe, fine tuning are required to suit individual taste bud. Haha... just a piece of reminder to myself too...
Life of a wife....
