My mother taught me how to make this dish. It's so easy to make and the juice that the chicken produce is so delicious pour over plain rice. As a kid, I remember loving this dish that I could finish the whole chicken myself. I'm sure other Malaysian would agree with me on that!
Ingredients:
- 1 whole organic chicken, clean and gutted.
- A handful of Sweet Red Kei-Chee (kee-chee)
- A handful of Dried Red Chinese Dates
- 6-8 slices of Dried Dong Gui (Chinese Angelica)
- Sea Salt
- Place the whole chicken on top of a big tin foil first, allow enough of foil to cover the bird.
- Stuff the chicken cavity with half of the red chinese dates and dong gui with a pinch of sea salt.
- Place the rest of chinese dates and dong gui on all sides of the chicken.
- Sprinkle the kei-chee on top of the chicken as well as some sea salt, just enough to cover the top part.
- Wrap the bird up by pulling the foil up together to the top and twist it like a scroll until tight. Seat the wrapped bird on top of a steel plate.
- Boil some water in the wok. Turn the heat down to low and let it simmer. With the steamer stand, sit the steel plate on top and steam for 40-45 minutes, covered. To know if the chicken is cook, fork the breast and the juice should run clear.
- When it is done, unwrap slowly as the steam inside the chicken can be very hot.
Other suggestion:
You can also do this method with drumsticks, chicken breast or chicken thighs, unwrap. Just place the pieces chicken on top of the steel plate with the chinese herbs on the chicken, and steam for 20 minutes or until cook. Serve with rice and plain stir fry bok-choy.
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