I remember growing up, when my mom ran out of time to make dinner, she would take out Chinese Herbal Chicken sold at a Chinese Tea House called Hwa Tuo Kwan near Si Ma Lu in Singapore that also sells different Chinese dessert sweet soup.
Since I was craving for this herbal chicken, I took a go at making it by seasoning the chicken with Mediterranean Sea Salt, Light Soy Sauce and White Pepper. I stuffed the cavity of the chicken with Chinese Herbs like Dang Sen, Yang Sen/ American Wild Ginseng, ren sen, Gezi/ Wolfberries, Red Dates and Chinese Yam.
I used organic free range chicken as the taste of it is as close as it can be to the Kampong Chicken in Singapore that I grew up eating. Also, organic chicken are much healthier without hormone injections.
Ginseng can help reduce fatigue and lower cortisol levels. Dang Sen has similar properties and are dubbed “a poor man’s ginseng” but its qualities are certainly not poor. Ren sen tends to balance out the yin and the yang and it has mild but nourishing attributes to health.
It was wrapped tightly in non-stick foil and slow cooked in our convection oven at 325 degrees Fahrenheit for at least three hours. I checked the temperature of the chicken to make sure it was 190 degrees when it was pulled out of the oven.
The temperature had cooled down as pictures were taken of it.
Yum, a slice of my childhood favorites!
Copyright 2014 From the Kitchen of Eloise