Foil-Wrapped Ginseng Chicken
This is part two (see part 1 here) of my cooking with ginseng theme (final and 3rd part coming up!). The ginseng I am using is called american ginseng “beard”/fiber 洋参须. It is an inexpensive type of american ginseng, has ‘cooling’ properties (降火), & keeps one more alert (提神) among a host of its known benefits. You can purchase it in Singapore at the Chinese medical halls such as Fuhua (where I bought a 150g packet for S$5.50) and Eu Yan Sang. As with all Chinese herbs, you should avoid consuming it if you are pregnant or have special medical history. For more information about this ginseng and to learn how to make ginseng drinks, please refer to this post.
This is my own creation. B said that I am very “smarty” to come up with my own recipes like this, but I can detect a bit of condescending tone =p But since this is the first time he said I am “smarty” in the area of cooking, I shall put in more effort and do a detailed step by step guide on how to create this smarty dish haha =x
Ingredients for Noob Cook’s Smarty Steamed Ginseng Chicken =x
(Makes 2 parcels)
Base ingredients – divide into two portions for each parcel:
2 chicken breasts (about 250g)
2 shitake mushrooms, sliced
8 red dates
1/2 tbsp of wolfberries
6 slices of ginger
6 garlic cloves
1 stalk spring onions
30g american ginseng “beard”/fiber 洋参须
1/2 tbsp light soy sauce
1/2 tbsp brown sugar
1 1/2 tbsp chinese cooking wine
1/2 tsp white pepper
1 tsp sesame oil
1/2 tbsp grated ginger
1 tbsp water
(Step by Step Photo Guide)
Although the preparation seems long because of the long list of step by step photos, it really isn’t. Most of the time is spent on marinating it and steaming it, so it’s pretty fuss free to me ;p
Step 1: Mix the marinade in a bowl, add some ginseng at the bottom of the bowl, add the chicken, and top it up with some more ginseng. Marinade (covered in fridge) for at least 1 hour on each side or longer if you can. An alternative way of marinating is to put everything in a sealed ziplock bag, shake it a bit so that it’s well mixed and leave in fridge for a few hours.
Step 2: Cut a piece of aluminium foil (large enough to wrap the chicken but not so large that you will wrap over a double layer). Place sparingly, some ginseng, garlic, spring onions, mushrooms, red dates and wolfberries at the bottom.
Step 3: Place the marinaded chicken on top.
Step 4: Place some ginseng on top of the chicken.
Step 5: Place the rest of the ingredients over the ginseng. And add some more ginseng on top. Drizzle marinade sauce over.
Step 6: Next, we need to fold our packages. Fold lengthwise, halfway on each side.
Step 7: Fold in the edges as shown.
Step 8: Ready to send for steaming! I place a steaming rack in my wok, add lots of water, place a plate on the rack and boil the water (with lid on – my wok lid has a little air vent). Steam over high heat for 20 minutes, adding more water if it has evaporated (or you will ruin your wok). Then gently open the package, flip the chicken over to the other side, and steam again over high heat for 10-20 minutes, or until the chicken is cooked. Note, for the boneless cut of chicken I am using, I steamed the other side for only 10 minutes over high flame. If you are substituting chicken breast with chicken thigh, you probably need to steam it longer (about 20 minutes each side).
Step 9: End product … a steamed parcel of herby ginseng chicken! Push the ginseng to one side … you don’t have to eat them. Serve with warm rice =)~
– 2 ginseng drinks – basic ginseng and chrysanthemum ginseng