Princely Chicken (Fatt Choy Kai)
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.
|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)|
|1 tbsp||TUMIX® Chicken Stock Seasoning|
|½ tsp||AJI-SHIO® Flavoured Pepper|
- 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.