I've adapted this recipe for a Westerner's taste buds and to maximise the effectiveness of each herb. This recipe is a great way to combine lots of different herbal ingredients in a delicious combination to get all the goodness in one dish!
Category
Dinner Recipes
Servings
4
Prep Time
20 minutes
Cook Time
2 hours
Calories
378
Author:
Josh Balmer
Ingredients
1 whole chicken
-
22g longan fruit
-
10g goji berries
-
6 big jujube dates
-
5g angelica root
-
15g astragalus root
-
18g shiitake mushrooms
Directions
Place the goji berries, astragalus root, angelica root, big jujube dates and longan fruit in a heat-proof bowl and cover with water.
Steam the herbs together for around 5 minutes, then allow them to cool after this time has elapsed. Keep the water to one side.
Once cooled, drain the herbs from the water and stuff half of these into the chicken cavity.
Place the stuffed chicken on a sheet of baking paper and then place on top of heavy-duty aluminium foil.
Transfer this to a casserole dish, then scatter the other half of the herbs on top and around the chicken.
Pour the water used to steam the herbs on top of the chicken. Seal the foil to enclose the ingredients together.
Steam the chicken for around 2 hours.
Once this time has elapsed, open the foil and carve the chicken.
Season with salt to taste (or even some soy sauce if you prefer).
Serve and enjoy!
Recipe Note
I've adapted this recipe for a Westerner's taste buds and to maximise the effectiveness of each herb. This recipe is a great way to combine lots of different herbal ingredients in a delicious combination to get all the goodness in one dish!