1 whole chicken
2 Tbsp light soya sauce
5-7 slice Sweet dong gui (Angelica root)
2 tbsp Gee Gi (Goji berries )
3-4 Dong Sum (Codonopsis root)
3-4 Pak Kee ( Astragallus root)
6-8 slices Yuk Zhuk (Solomon Seal)
5-6 pcs Chuen Gong ( Sichuan lovage)
8 pcs Hong Cho (Red dates)
2-3 cups water
2 tbsp salt
1 tsp MSG
Add all herbs with 2-3 cup water + 1 tsp salt & MSG. Bring to boiled for 5-8 minutes at medium fire.Set aside.
Clean the chicken & pad dry. Rub light soya sauce on the whole chicken body. Set aside.
Heat up a wok with 2 tbsp cooking oil. Place the chicken to burn the skin for 2-3 minutes ( if you want the chicken meat soften, you need to deep fry the whole chicken with hot boiling oil)
Stuffed all the boiled herbs /juice into the chicken stomach. Wrap the chicken tightly so that all of the herbal flavours will be contained
Prepare a big wok with hot boiling water, place the chicken on a tray & cover . During the steaming process, you may need to top up the water if it gets dry. Always top up with boiling water to ensure there is no change in temperature. Steam the herbs chicken parcel for 1 to 1 ½ hours.
Served hot with rice. Enjoy
