Steamed Dang Gui Chicken
Wow, that’s a mouthful! It also sounds super nutritious, healthy, and…bland? Definitely not!
Like the commonly known medicinal herb, Ginseng, Dang Gui, also medically termed as Angelica sinensis, is an herb from China. It is known to grow in high altitude mountains in countries like China, Japan and Korea. To delve more into this traditional herb, Dang Gui is also primarily known as a “women’s herb”, though we’d have to admit that many men consume it as well.
Today, we show you how to use this advantageous herb to make a delectable and tasty chicken dish that tastes wonderfully appetising, especially with the addition of black fungus, goji berries and red dates.
A great pairing to this dish is chilled tofu with century egg. The best part is there is no cooking required for this and it takes less than 10 minutes to prepare it!
Chilled Tofu with Century Egg
We’ll go more into that later on, first, let’s get started on our Steamed Dan Gui Chicken.
This dish is extremely simple to make. To start, you’ll need two whole chicken legs, black fungus, red dates, goji berries and ginger.
For flavourful chicken, an important step before cooking is always the marinade – In a mixing bowl with chicken, pour in the soy sauce, fish sauce, sesame oil, chinese cooking wine, salt, corn flour and a dash of white pepper powder.
Marinate the chicken with soy sauce, fish sauce, sesame oil, chinese cooking wine, salt, corn flour and white pepper powder
You may use your hands to massage the chicken during this process to ensure that all parts of the chicken are covered!
Massage the chicken to ensure it is evenly covered with the marinade
What we’ve done here is to place the chicken into food-grade zip lock bags so that the chicken can soak up the flavours from the marinade more easily.
We would recommend marinating the chicken overnight as this would add more flavour to the chicken, making it even tastier.
Remember to let the chicken sit in room temperature for about 15-20 minutes before steaming it as we want to ensure that the chicken is not too chilled or cold before it goes into the steamer.
These two dishes would go well with white cooked rice so the second step is to cook the rice, then prepare the other chicken ingredients.
Soak the black fungus and red dates in a bowl of 500ml warm water for about ten minutes.
Soak the black fungus and red dates in warm water
Use a scissors to cut away any hard parts on the black fungus after soaking them.
Then, cut the red dates into halves.
It is important to de-skin the ginger using a spoon before cutting them into thin slices.
Deskin the ginger
This step of cutting the ginger into strips is also called julienning.
Julienne the ginger into thin strips
Lay the black fungus on the steaming plate. Place the two pieces of chicken leg on it. Spread the julienned ginger on the chicken.
Place the dang gui, red dates, and goji berries on the chicken.
By arranging the ingredients in this manner, it allows the juice from the ingredients to flow down into the chicken towards the black fungus, ensuring that all the flavours in the dish will blend as one.
Now that the chicken is ready, it’s time to steam it!
Steam the chicken with ginger, dang gui, red dates and goji berries
While waiting for the chicken to be cooked, you can use this time to prepare the chilled tofu dish.
Simply mix the sauce ingredients – soy sauce, fish sauce, sesame oil, water, pepper, chopped spring onion, sliced shallots and chilli padi if you want a nice spice to the tofu. Set this aside for use later.
Make the sauce by mixing soy sauce, fish sauce, sesame oil, water, pepper, chopped spring onions, sliced shallots and chilli padi
Prepare the century eggs by removing the exterior and giving it a good wash.
Peel the century eggs, cut them into cubes, and set the peeled eggs aside.
Remove the exterior, wash and peel the century eggs
Cut the century eggs into cubes
Place the tofu on a serving plate, spread the century eggs over the tofu and drizzle the sauce you made earlier on over it.
Spread the century eggs over the tofu and drizzle the sauce over it
Garnish with more spring onions and add Japanese cuttlefish flakes as desired.
Garnish with spring onions and japanese cuttlefish flakes
By this time, the chicken would be ready, and you would have successfully prepared two delicious and nutritious dishes in under thirty minutes! Enjoy!
Steamed dang gui chicken
Peiwen’s Meal-for-two was created for newly-weds and couples who have just moved into their new homes, have a beautiful kitchen to work in, but have no idea what to whip up. These recipes are by Loo Peiwen, herself, who is an avid home cook, has a passion in culinary, and enjoys creating dishes using her love for food. These recipes have been tried and tested, are authentic, delicious, and perfect for two! These meals are easily achievable, just simply follow our steps and instructions! Most importantly, you can be sure both of your appetites would be satiated at the end of the day!
Steam Dang Gui Chicken with Black Fungus and Chilled Tofu with Century Egg
Servings 2 people
Prep Time 20 minutes
Cook Time 25 minutes
Steam dang gui chicken
- 2 whole chicken leg
- 12g black fungus
- 5 red dates
- 2 dang gui slice
- 1tsp wolfberries
- 12g ginger
- 2tbsp oyster sauce
- 1tsp soya sauce
- 1/2tbsp sesame oil
- 1/2tbsp chinese cooking wine
- 1/4tsp salt
- 1/2tsp corn flour
- 1/2tsp white pepper powder
- 1block silken tofu
- 2 century eggs
- japanese cuttlefish flakes
Chilled tofu sauce
- 1tbsp soy sauce
- 1/2tbsp fish sauce
- 1tbsp sesame oil
- 1tbsp water
- 1/2tsp white pepper powder
- 2sprig spring onion
- 3 shallotssliced
- 2 chilli padioptional
- In a mixing bowl with chicken, pour in the marinade ingredients. Mix well, cling wrap and transfer it to the chiller for 1 hour.
- Soak the black fungus and red dates in a bowl of 500ml warm water for 10 minutes.
- Use a pair of scissors and cut away the hard part on the black fungus. Cut the red dates into 2.
- Deskin and julienne the ginger.
- Lay the black fungus on the steaming plate. Place the chicken leg on it.
- Spread the julienned ginger and place dang gui, red dates and goji berries on the chicken.
- Heat up the steamer till the water boils. Place the chicken into the steamer and steam it for 25 minutes.
- Mix the sauce ingredients in a bowl. Set aside.
- Peel the century eggs. Cut into cubes. Set aside.
- Place the tofu into a serving plate.
- Spread century egg over the tofu and pour sauce over it.
- Garnish with more spring onions and japanese cuttlefish flakes on the tofu and serve.
- Turn off the heat, take the chicken out from the steamer and serve.