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Foil-Wrapped Herbal Chicken

Herbal Chicken

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I love Chinese herbs. I will happily breathe in the pleasant herbal aroma whenever I walk pass Chinese medical halls. And I especially love the taste of dang gui. Some people may say it’s not the best herb around because it is considered “heaty”, but I think everything is fine in moderation. Just avoid dang gui during ‘that time of the month’ and drink more water after consuming it.

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This is a simple home-cooked version of the Chinese herbal chicken. Buying the herbs individually is definitely more economical than buying the pre-packaged mixes, and you can always experiment using the leftover herbs for other soups and dishes.

Herbs for Herbal Chicken

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24 Responses to “Foil-Wrapped Herbal Chicken”

  1. Young — January 27, 2012 @ 12:58 pm

    Wonderful recipe. When I run out of cookin ideas, this provide an alternative. Cheer!

    Reply

  2. Charlye — November 28, 2012 @ 1:02 pm

    Yummy nnnnnnnn mmmmm. Kkkkkkk

    Reply

  3. kc — February 11, 2013 @ 11:50 pm

    May I know is that intended to be no salt in this resipe? Kc

    Reply

    • wiffy replied: — February 13th, 2013 @ 1:38 pm

      Hi kc, there is already light soy sauce in the recipe hence no salt, but if you like to add salt to season, feel free to do so.

      Reply

  4. dots — November 25, 2014 @ 3:46 pm

    Good stuff! wanna ask how come the thighs are wrapped separately? will take longer if put 2 thighs in a foil wrap?

    Reply

    • wiffy replied: — November 26th, 2014 @ 2:42 pm

      They are easier to wrap singly, and also one thigh is convenient for personal serving. You can wrap 2 thighs in one foil if you prefer. Cooking time will still be same if you arrange them a flat layer.

      Reply

  5. Karen — October 11, 2015 @ 4:14 pm

    is it safe to eat food steam on aluminium foil for such of long time?

    Reply

    • wiffy replied: — October 14th, 2015 @ 5:25 pm

      Line the foil with silicon baking paper (not wax paper) if you are worried.

      Reply

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