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Foil-Wrapped Ginseng Chicken
Foil-Wrapped Ginseng Chicken Recipe
The steaming time varies according to the cut and thickness of the chicken you use, so adjust accordingly.
Ingredients:
- 2 chicken thigh (about 250 grams each) may also use breast or other cuts
(A) Marinade
- 30g american ginseng “beard”/fiber 洋参须
- 2 shitake mushrooms sliced thinly
- 1/2 tbsp light soy sauce
- 1/2 tbsp sugar
- 1 1/2 tbsp Shaoxing wine
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1/2 tbsp ginger juice
- 1 tbsp water
(B) Divide the following into two parcels
- 8 red dates
- 1/2 tbsp of wolfberries
- 6 slices ginger
- 6 garlic cloves bruised
- 1 stalk spring onions cut to 5 cm (inch) length
You also need:
- two pieces of aluminium foil (or parchment paper) measuring 30 x 20 cm
Directions:
- Marinade chicken with (A) in a bowl or ziplock bag in the fridge for at least 30 minutes.
- Lay both sheets of aluminium foil on a flat work surface. Divide and arrange (B) equally to occupy one half of each foil sheet. Arrange the marinated chicken (including the marinade sauce, mushroom and ginseng) over the ingredients.
- Fold the foil over the chicken. Seal the parcel by folding in lengthwise, then followed by the two sides.
- Steam the foil packages at high heat for about 40 minutes. When opening the parcel, be careful of hot steam coming out from it.
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This is one of my favourite…… easy to prepare and the results are superb. I usually use whole kampong chicken with ginseng and other herbs stuffed in the chicken cavity and slow cooked it. All except my daughter doesn’t really like the ” bitterness ” of the soup. I personally love the ” natural bitterness ” as I find it very soothing.By adding more red dates & wolfberries and dried scallops can add sweetness and cut down the bitterness :lol:
Hi Pearlyn, great idea to add dried scallops. I will try out your version one day :-)
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Dear Wiffy, can use rice cooker to steam instead? Need to flip?