Chicken Thigh with Dang-gui

Quick dish

Chinese sometimes incorporate herbs into their cooking for their nutritional benefits as well as enhancing the flavour.  Here, I’ve chosen to use dang-gui (a powerful blood tonic) together with chicken thigh.

The chicken being steamed wrapped in aluminium foil, where the flavour produced is fully-contained within, resulting in chicken essence gravy, lightly salted with bitter-sweet-acrid taste of aromatic dang-gui and slightly sweet wolfberry.

This is one of our favourite - Chicken Thighs with Dang-gui.  The gravy is perfect with steamed white rice!

This is fail-proof recipe, simple and easy to prepare, put into the steamer, set the timer… and start getting the washing machine and vacuum cleaner going! A nutritional dish will be ready in just a few minutes!

1 pc chicken thigh, skin removed and fats trimmed

4-5 slices of dang-gui

Some salt (about ¼ - ½ tsp)

10-12 pcs of dried wolfberry or gojiberry (In Cantonese, it’s called “kei-chee”)

Aluminium foil

1.      Wash, clean and pat dry chicken thigh

2.      Lightly rub all over with salt

3.      Place chicken thigh in a piece of aluminium foil, add in gojiberry

4.      Place 2 slices of dang gui below the meat and another 2 on it

5.      Wrap and fold the aluminium foil to seal the package. Bring 2 sides up together and fold down to seal to form a rectangle, then fold-seal each open end to get a rectangle package

6.      Steam the foil package for 25mins

Serve hot with steamed white rice. I just love the aromatic dang-gui chicken when unsealing the package.

The taste is quite similar to Salted Chicken without the lengthy process, and I added wolfberry/kei-chee. 

If you have been to Ipoh you may have visited a rather popularly frequented shop called Aun Kheng Lim in Jalan Theatre, Ipoh. 

I have previously posted on the nutritional benefits of dang-gui in Herbs Tonic for Women.

I'm submitting this to Muhibbah Malaysia Monday, to Test with Skewer and 3 Hungry Tummies for their Muhibbah Monday postings.