I’ve always trust my local herbal shop to introduce the mixture of herbs for me to do this dish; but at times when there is no herbal shop I would purchase the “herbal chicken soup” herb mix from the closest supermarket. This is not my 1st time doing it. Did this back in college in my dorm and called over my friends to share the joy.
1 whole farm Chicken
1 pre-packed of Herbs (my choice) “herbal chicken soup”
Extra Red Dates
Marinate Combo/Mixture for chicken:
1 tablespoon of Light Soy Sauce
1 tablespoon of Sugar
3 tablespoons of Chinese Cooking Wine
1 teaspoon of White Pepper
2 tablespoons of Sesame Oil
1 tablespoon of grated Ginger
Step 1: Give your chicken some exercise and gently rub in layers of marinate then leave it for a 2 to 3 hours.
Remember to turn you chicken half way through this process. You may choose to leave it marinated overnight in the fridge.
Step 2: Doing this base on the restaurant style at JB. Let’s prepare our wrap! Place Aluminum Foil 1st then followed by the Baking Paper then the Plastic.
Reason why I am adding a layer of Aluminum Foil is because I would like the heat to be instance inside to cook up the chicken faster to make it tender in a short period of time!
Step 3: Take some herbs and stuff it inside of the chicken.
Step 4: Place the chicken on the plastic.
Step 5: Place the remaining herbs at the bottom and top, roughly covering the chicken.
Step 6: Pour the remaining marinade sauce over the chicken.
Step 7: Wrap the Plastic neatly.
Step 8: Continue with the Baking Paper.
Step 9: Lastly, fold and wrap it with the Aluminum Foil.
Step 10: It’s time to steam on high heat for about 1-1.5 hours. The longer you steam the softer & aromatic the chicken will turn out.
Step 11: Take it out and put on a dish. It will stay warm for a while. Use a knife or scissors to cut open the layers when all your guests are seated on the table.
Enjoy this recipe!
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