Steam Herbal Kampong Chicken
10 pax
Steam Herbal Kampong Chicken
| 1 | Whole kampong chicken (1.2 kg), cleaned |
| 3 tsp | TUMIX® Chicken Stock |
| 1.5 liter | Water |
| 1 tsp | Salt |
| 1 sheet | Parchment paper (20’ × 20’ Inch) |
| 1 sheet | Aluminium wrap (20’ × 20’ Inch) |
Ingredients A: Herbs
| 25 g | Yu Zhu |
| 20 g | Dang Shen |
| 4 g | Kam Chow |
| 3 g | Chuan Gong |
| 20 g | Dried longan |
| 8 g | Wolf berries |
| 25 g | Red Dates |
| 4 g | Dang Gui |
| 4 g | Bei Qi |
| 20 g | Huai Shan |
- Marinade kampong chicken with 2 tsp of TUMIX® Chicken Stock.
- In a pot, pour in water and season with 1 tsp of TUMIX® Chicken Stock and salt.
- Add in all ingredients (A) and bring to a boil. Cook for 20 minutes.
- Line a bowl with aluminium wrap and parchment paper. Place the chicken on the paper.
- Pour over the boiled herbs. Wrap tightly. Steam for about 2 hours.
- Take it out from the steamer and ready to serve.
Other than steaming, this recipe can be cooked using slow cooker or oven baked. If it is cooked using slow cooker, do not need to wrap and pre-cooked the herbs. Slow cook it for 3 ½ hour.
TUMIX® Chicken Stock Recipes
