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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. Sharon — April 23, 2010 @ 9:06 am

    Can i put this into the oven instead of steaming it?

    Reply

    • wiffy replied: — April 23rd, 2010 @ 11:20 am

      Hi Sharon, I’ve never tried baking with this recipe before but based on my experience with other recipes, it’s challenging to bake chicken in foil, so I usually dice the chicken to small pieces first or pre-cook a bit (either microwave or pan) before putting in the oven. Hope this helps.

      Reply

  2. lisa — August 11, 2010 @ 2:12 am

    This is perfect post Wiffy!
    I have a box chinese herbs prepack my mum gave me.
    I was debating if i should make soup tonight but this method looks really good.
    Really enjoying your blog !well done :)
    Thank you,
    Lisa

    Reply

  3. shuhan — January 24, 2011 @ 6:42 am

    Hi!
    I’m a student away from home, so I miss home food, especially herbal remedies.
    I tried your recipe out, making some modifications based on my preferences/what I had. http://mummyicancook.blogspot.com/2011/01/steamed-herbal-chicken-parcels.html
    Please take a look (:

    Thanks for the idea, it tasted really good! I’m just wondering, why isn’t the chicken flesh tender and falling off the bone like the foil wrapped herbal chickens we buy outside ): I get this only with slow-cooking for soups, but am wondering if you can get the same effect with the steaming method!

    Thanks for all the help and ideas!

    Reply

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

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

    Reply

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

    Yummy nnnnnnnn mmmmm. Kkkkkkk

    Reply

  6. 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

  7. 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

  8. 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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