Steamed Herbal Chicken wrapped in Baking Paper
Servings: 6
Ingredients
- 1 whole 1.8-1.9 kg chicken 一只整鸡（1.8-1.9公斤）
- 1 teaspoon salt 1茶匙盐
Chinese Herbs 材料：
- 2 slices 4 grams Angelica Sinensis (Dong Guai) 2 片（4 克）当归
- 30 grams Radix Codonopsis (Dong Sum) 30克党参
- 2 slices 8 grams Radix Astragali (Pak Kei) 2 片（8 克）北芪
- 21 grams 4 medium size red dates 4颗中等大小（21克）的红枣
- 9 grams dried longan 9克龙眼
- 1 handful 21 grams goji berries 一把（21克）枸杞
- 18 grams Dried Polygonatum Odoratum, Solomon’s Seal (Yuk Chuk) 18克玉竹
- 18 grams Chinese yam 18克淮山
- 450 ml water 450毫升水
Instructions
Clean and season the chicken
- Rinse the chicken thoroughly with clean water.
- Remove any red clots or traces of blood around the bone and cavity to prevent any unpleasant smell after steaming.
- Season the chicken all over with salt, including inside the cavity.
- Set aside to marinate for about 2 hours.
Prepare the herbs
- Rinse the herbs briefly under running water and set aside.
- Prepare the wrapping
- Place aluminium foil on a deep heatproof plate.
- Lay two sheets of baking paper on top, making sure they are large enough to wrap the chicken fully.
Assemble the chicken
- Place the chicken in the centre.
- Stuff about half of the herbs into the cavity of the chicken.
- Arrange the remaining herbs around the chicken.
- Fold the chicken legs inward.
- Add some (half portion) water into the cavity and the rest over the herbs.
Wrap and steam
- Seal the baking paper securely to trap the moisture.
- Cover with aluminium foil.
- Bring the water in the steamer to a boil, then place the wrapped chicken inside.
- Reduce the heat to low and steam for a minimum of 2½ hours.
Serve
- Carefully unwrap the chicken.
- Transfer to a serving plate (optional) and pour the broth over the chicken.
- Serve hot.
Notes
Herbs vary by family recipes:
Chinese herbal chicken is not fixed to one set of herbs. Feel free to adjust the herbs based on the flavour profile you like. Adjust seasoning and herbs based on chicken size:
Increase or reduce the amount of seasoning and herbs and water depending on the weight of the chicken so the flavours stay balanced. Use a deep heatproof dish:
Use a deep heatproof dish to hold the chicken and broth during steaming. I like using a stainless steel dish as it conducts heat well and is lightweight, making it easier to handle. Steam on low heat:
Low heat is important for a tender texture. High heat can cause the meat to tighten and lose moisture. Steaming time affects texture:
Steaming for 2½ hours gives tender, juicy chicken with a slightly springy bite. Steaming longer will result in softer, more tender meat. Different stoves affect timing:
Steaming time may vary depending on your stove and heat control. If needed, extend the steaming time until the chicken is tender. Continue steaming if needed:
If you find that the chicken is not fully cooked after steaming, simply re-wrap the chicken with the baking paper and aluminium foil, then continue steaming until it is fully cooked and tender. Serve in a claypot:
I like to serve this in a claypot, as it helps retain the heat and keeps the dish warm for longer. Just warm it up in the claypot on low heat before serving.
Chinese herbal chicken is not fixed to one set of herbs. Feel free to adjust the herbs based on the flavour profile you like. Adjust seasoning and herbs based on chicken size:
Increase or reduce the amount of seasoning and herbs and water depending on the weight of the chicken so the flavours stay balanced. Use a deep heatproof dish:
Use a deep heatproof dish to hold the chicken and broth during steaming. I like using a stainless steel dish as it conducts heat well and is lightweight, making it easier to handle. Steam on low heat:
Low heat is important for a tender texture. High heat can cause the meat to tighten and lose moisture. Steaming time affects texture:
Steaming for 2½ hours gives tender, juicy chicken with a slightly springy bite. Steaming longer will result in softer, more tender meat. Different stoves affect timing:
Steaming time may vary depending on your stove and heat control. If needed, extend the steaming time until the chicken is tender. Continue steaming if needed:
If you find that the chicken is not fully cooked after steaming, simply re-wrap the chicken with the baking paper and aluminium foil, then continue steaming until it is fully cooked and tender. Serve in a claypot:
I like to serve this in a claypot, as it helps retain the heat and keeps the dish warm for longer. Just warm it up in the claypot on low heat before serving.