Steamed Chicken with D.O.M Liquor
My mum gave me (more like forced me to take) a bottle of DOM liquor some time back coz she said it is good for me. I’m not a fan of hard liquor so I seldom consume it. Then a few weeks ago, I was having lunch with my friend heibo, who told me that D.O.M wine is very nutritious, improves general well being and helps one to sleep better. Looks like mum knows what is good for me! I didn’t sleep well for the past week so I tried consuming some D.O.M daily, but it was too strong for me. So I started googling for some recipes using D.O.M and found this gem at Cooking Crave. It’s one of those few recipes which is love at first sight – where you know even without trying, that this recipe will work and will taste good. I can almost smell the aroma as I was reading the recipe, and throughout the week, I was restless to try it. The results did not disappoint – the chicken was full of aroma, and the soup was pure bliss. Most of the alcohol content had evaporated leaving behind the wonderful aroma of D.O.M. And yes, I did sleep well after that and as a bonus, I was told I had rosy cheeks after consuming it the second week.
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I like the story of how the writer discovered this recipe – apparently this recipe is the secret to how a lady of 63 years looked really young for her age (rosy cheeks, no wrinkles, firm skin). I was sold. Although I am a little more than halfway to being 63, it’s great to know that I have at least a 30 year head start to consume this anti-aging dish. I reckon I better start to eat this regularly NOW so that I still look good at 60. B says the anti-aging process starts at the point in time where you start eating anti-aging foods (like it cannot go back in time prior to that). So I am glad I discovered this early, hopefully I can preserve my looks at my current age when I am 60! :P
- 2 large chicken thighs (I leave the skin on, but trim the excess fats around it)
- 3 tbsp DOM (D.O.M) Benedictine liquor (法国廊酒)
- 1 tbsp ginger juice (grate the ginger, take the ginger pulp and squeeze out the juice)
- 5 tbsp water/stock (I use clear chinese soup which I cooked that day)
- 1 tbsp wolfberries
- 10 red dates
- 1/2 tbsp sesame oil
- 10 shitake mushrooms, stems removed and then sliced thinly
- spring onions, sliced thinly to wispy strips (to garnish, optional)
1. Place the chicken thighs in a wide and deep plate. Line the bottom of the vessel with sliced mushrooms, reserving some to top the chicken.
2. Add in ginger juice, D.O.M, water/stock, sesame oil, wolfberries, red dates and the rest of the sliced mushrooms.
3. Cover the vessel with a lid or seal tightly with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
4. Lower down the heat and continue to cook for about 40-50 minutes.
5. Season the soup with some salt if you like. I didn’t do that since I am using Chinese soup for the stock. Use a spoon to drizzle some soup onto the chicken. Garnish with spring onions. Serve with warm rice.
- The original recipe calls for the chicken to be double boiled. If you prefer this method, place the chicken and ingredients in the double boiler pot and filled the outer pot with water (not covering more than half of the inner pot)). After cooking, arrange the contents into a bowl/plate.
- Whether you steam or double boil, the important thing is to seal the vessel you are using so as not to lose the aroma and soup due to evaporation.
- To test if the chicken is cooked, insert a fork in the thigh area. If clear liquid (no blood) runs out, it is cooked.