Princely Chicken (Fatt Choy Kai)

Name: Princely Chicken (Fatt Choy Kai)
Cuisine: Chinese
Ingredients: 1 small Chicken cleaned & parboiled in water for 10 mins; 3 pcs Chinese mushroom soaked & boiled, sliced into strips; 1 sprig Spring onion, sliced into 3 cm; 30 g Yuk Chuk (Polygonatum Odoratum); 20 g Pak Kei (Astragalus root); 20 g Kei Chi (Wolfberry); 20 g Tong Sam; 10 g Tongkwai (Anglelica); 500 ml Water; 1 tbsp TUMIX® Chicken Stock Seasoning; ½ tsp AJI-SHIO® Flavoured Pepper

Recipe Description

Chicken can taste even better. TUMIX® Chicken Stock Seasoning and AJI-SHIO® Flavoured Pepper bring back the good old days. Savour the succulent chicken with your family to celebrate the prosperity of wealth and health together.

Ingredients

1 small	Chicken cleaned & parboiled in water for 10 mins
3 pcs	Chinese mushroom soaked & boiled, sliced into strips
1 sprig	Spring onion, sliced into 3 cm

Ingredients: Chinese herbs (available in Chinese medicine shop)

30 g	Yuk Chuk (Polygonatum Odoratum)
20 g	Pak Kei (Astragalus root)
20 g	Kei Chi (Wolfberry)
20 g	Tong Sam
10 g	Tongkwai (Anglelica)
500 ml	Water

Ingredients: seasoning

1 tbsp	TUMIX® Chicken Stock Seasoning
½ tsp	AJI-SHIO® Flavoured Pepper

Method

Combine all the herbs together with water, boil for 10 mins.
Rub the parboil chicken inside out with seasoning. Stuff mushrooms and spring onion into the cavity of chicken.
Place chicken onto aluminum foil. Pour in the water with herbs.
Wrap tightly with aluminum foil and allow to steam for 45 mins-1 hour or until chicken is cooked.