Sunday, October 31, 2010

Taiwanese Rice Wine Chicken-台灣燒酒雞

1 whole chicken
3 bottle of rice wine.
1pkt. Of mixed herbs ( I bought it at T&T Supermarket)

1.      Rinse Chicken (Before cooking them, you can chop it into small pieces if you want. I didn’t want to make a mess, so I cook the whole chicken instead.)
2.      Take the herbs out of the package and rinse with cold water.
3.      Put the chicken, herbs and rice wine in a pot. Cook with high heat. When it starts to bubble, turn to low heat and cook for 2 hrs.
4. Serve (If the rice wine you buy is salted, then you don't have to add salt at the end. You might have to add some water to balance out the flavour. So it's not too salty. If the rice wine you buy is not salted, then you can add some salt at the end.)

(If you want to drink them low fat, you can wait until they cool down and put them in the refrigerator overnight. The next day you can see the fat on the top layer, just scope them out and heat the soup)

Below is the list of the mixed herbs. (it is recommended if you want to make this dish, to get the package from the herb store. They will know what’s the right amount to put)

當歸Angelica sinensis, commonly known as "dong quai"
枸杞Wolfberry, commercially called goji berry,
Ligusticum chuanxiong
黨參Codonopsis pilosula
甘草Glycyrrhiza uralensis

Benefit of this herbal soup:
Improve cold hands and feet during the winter time. (Women during the menstruation, can’t drink this soup.)

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