Chinese Herbs Chicken
Deeply steam chicken with herbs, something classical that you might want to try.
Ingredients
1.2 Kg of Fat chicken
Herbs
5g of dried omanthus
1 piece of dried citrus peel
20 pieces of liquorice
2 pieces of star anise
1 piece of cinnamon stick
1 piece of pandan leaf
2 kg of broth
Condiments
120g of rock sugar
3 tablespoons of cooking oil
2 teaspoons of chicken stock
6 teaspoons of salt
0.5 tablespoon of soya sauce
Cooking Method
1) Put herbs and water into clay rice cooker, boil for 30 minutes.
2) Add condiments and mix well.
3) Blanch chicken in boiling water before putting into clay rice cooker.
4) Boil for 30 minutes.
5) Remove and cut into bite-sized and dish out.
6) Heat gravy and thicken with starch.
7) Pour on top of the chicken and serve.
Herbs Fish with Ge Cai Soup
A lot of Chinese like to make soup but hardly you can find fish. This is something that I have tried and I
feel easy to cook too.
Ingredients
500g of Chinese Carp
100g of ge cai
10g ginger slices
10 pieces of red date
2 slices of chuan qiong
2 kg of water
Condiments
1 teaspoon of chicken stock
2 teaspoons of salt
0.5 tablespoon of master chef’s stock
Cooking method
1) Clean and cut the Chinese carp into pieces. Coat with soya sauce and deep fry until aromatic and
golden brown.
2) Blanch Chinese carp, ge cei and red date with boiling water. Drain dry and put into clay rice
cooker, add condiment and stir well.
3) When boiling, add chuan qiong and ginger slices, braise for 2 hours. Add condiments and stir
evenly before serve.