This flavourful chicken dish is good for sharing at your next family gathering. Chai Ngen Kin, head chef of Hao Yun Lai in Singapore, shares his recipe for braised herbal chicken here.
Serves 5.
Ingredients
5 litres water
100ml light soya sauce
50ml dark soya sauce
500ml rice wine
100g sugar
20 red dates
20g bei qi*
20g ginseng root whiskers* (ren shen xu)
4 tbsp wolfberries
1 chicken
1 tbsp potato flour, mixed with 2 tbsp water to make a paste
Directions
1 Combine all the ingredients, except the chicken and potato flour, in a big pot and bring it to the boil over high heat to make the gravy. Turn the heat down to low and simmer for 30min.
2 Place the chicken in the gravy and cook it over low heat for 45min.
3 Remove the chicken from the gravy. Stir the potato flour paste into the gravy to thicken it.
4 Remove gravy from heat.
5 Cut the chicken into pieces and drizzle the gravy over it.
*All the Chinese herbs used in this recipe are available at Chinese medical halls in Singapore.
Hao Yun Lai is located at 9 Bras Basah Road, #02-01 Rendezvous Gallery, Rendezvous Grand Hotel, Tel: 63339846.
This article was originally published in Simply Her February 2013.