Tag Archives: chicken

Garlic Herbal Steamed Chicken with Bunashimeji Mushrooms (蒜蓉鸿禧菇蒸鸡)

This steamed chicken is packed with flavours and nutrients especially with the addition of Huiji Waist Tonic. The herbal sauce has strong notes of garlic which simply pairs perfectly with a steaming bowl of rice!

“Huiji Waist Tonic consists of selected premium Chinese herbs such a Radix Ginseng, Cordyceps Sinensis, Dates, Dang Gui and Du Zhong. It is mild in taste and very fragrant. It can strengthen both the body and waist, invigorate vital energy and blood. Invigorate the kidneys, darken the hair and improve the complexion.” . This is why I always add it to my steamed dishes or soup for extra nourishment which we all need.

Ingredients

  • 600g skinless chicken thigh (chunk size)
  • 5g goji berries ( rinse and drain the water)
  • 2 packs Bunashimeji Mushrooms (chopped off the base)
  • some chopped spring onion

Marinate for the chicken

  • 3 tsp oyster sauce
  • 2 tbs shaoxing wine
  • 2 tsp sugar
  • 1 1/2 tsp salted bean paste
  • 1 tbs sesame oil
  • 1 tsp dark soy sauce
  • 2 tsp potato starch

Garlic with Seasoned Soy Sauce

  • 30g minced garlic (2 bulbs)
  • 3 tbs oil
  • 1 tbs sesame oil
  • 2 tbs seasoned soy sauce for seafood (I used Lee Rum Kee)

Method

  • Marinate the chicken, cover and refrigerate for at least 30 minutes
  • Prepare the garlic with seasoned soy sauce by heating up the two kinds of oil in a small sauce pan. You need it to be smoking hot. Pour the oil into your garlic. This is to release the aroma of the garlic. Add in the 2tbs of seasoned soy sauce. Stir to combine. Another method is to lightly fry the garlic into the oil without browning it.
  • Lay the bunashimeji mushrooms around your steaming plate. Place all the chicken chunks in the middle. Spoon out the garlic seasoned sauce and spread it on top of the mushrooms and chicken .
  • Top it with goji berries and steam at high heat for about 30-40 minutes or until the chicken chunks are fully cooked. If you can easily poke through the chicken then it means it is done.
  • Sprinkle some spring onions, drizzle with 20ml Huiji Waist Tonic (you may opt out if you don’t have Huiji selling in your country)
  • Serve hot.

Note that you need to cover your dish with foil to avoid the vapour getting into your dish. You may also use a big absorbing cloth such as cheesecloth to tie it on the cover of the steaming pot.

Baked Skinless Chicken Breast in Chimichurri Sauce

healthy meal that you can easily prepare at home

Healthy meals can be easy and delicious just like this baked chicken breast. The aroma of the herbs from the Chimichurri sauce infused well on the meat that makes each bite flavourful. This recipe is definitely a keeper for me. Try it out ! 🙂

Chimichurri sauce was best made one day ahead to let all the flavour released in the oil and this recipe is adapted from Karina of Cafedelites.com. I just made some slight changes to suit my taste.

Ingredients

  • One piece of chicken breast about 210g
  • 3-4 tbs of chimichurri sauce (see recipe below)

Method

  • Butterfly cut the chicken breast
  • Place the chicken on an oven proofed ceramic dish and marinate the chicken with the sauce on both sides. Cover and refrigerate for at least 15 minutes
  • Bake it in a preheated oven at 180 degree celsius. Bake for 10 minutes then set to grill mode and bake for another 5 minutes. Make necessary adjustment according to your oven. As each oven’s heat works differently. If you have bigger piece of chicken, baking time needs to be a little longer. Do not over-bake, therefore increase the baking time little by little and check.
  • Can be serve with salad to have a complete meal

Chimichurri Sauce

Ingredients

  • a handful of finely chopped fresh parsley
  • 1 small chili (birds eye) – chopped
  • 1 big chili (deseeded) – chopped
  • 1 tsp minced garlic
  • 1 1/2 tbs red wine vinegar
  • 1 tsp salt
  • 1/2 tsp ground oregano
  • 1/2 cup extra virgin olive oil

Method

  • Add all the ingredients together and mix until well combined. Transfer to an airtight container and refrigerate.

Any unused chimichurri sauce can be refrigerated. I normally would keep it for a week.

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