Ginseng Steamed Chicken

Name: Ginseng Steamed Chicken
Prep time: 4 h 25 min
Cook time: 1 h 20 min
Total time: 5 h 45 min
Ingredients: 1 (about 1.5 kg) Live hen (bled, plucked, gutted, tail tip and claws removed, split open from the underside with the back kept intact, soaked in clean water for 4 hours, then removed and drained); 1 (about 10 g) Ginseng (place in a bowl with 100 ml of clean water, cover, put in a steamer over high heat and steam over water for 30 minutes so the ginseng flavor dissolves into the liquid); 50 g Mushrooms (rehydrated, stems removed, washed, sliced); 20 g Green peas (washed); 10 Red dates (washed); 20 g Ginger (peeled, washed, sliced); 10 g Salt; 5 g Sugar; 3 g Monosodium glutamate (MSG)

Hen steamed with ginseng produces rich ginseng flavor and tender chicken, offering nourishing and restorative benefits.

5h 45m

Easy

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Ingredients

Live hen (bled, plucked, gutted, tail tip and claws removed, split open from the underside with the back kept intact, soaked in clean water for 4 hours, then removed and drained) 1 (about 1.5 kg)

Ginseng (place in a bowl with 100 ml of clean water, cover, put in a steamer over high heat and steam over water for 30 minutes so the ginseng flavor dissolves into the liquid) 1 (about 10 g)

Mushrooms (rehydrated, stems removed, washed, sliced) 50 g

Green peas (washed) 20 g

Red dates (washed) 10

Ginger (peeled, washed, sliced) 20 g

Salt 10 g

Sugar 5 g

Monosodium glutamate (MSG) 3 g

Instructions

Prepare the hen

Bleed and slaughter the live hen, pluck the feathers, discard the innards, tail tip, and claws, then split the bird open from the underside while keeping the back intact. Soak in clean water for 4 hours, then remove and drain.

Steam the ginseng

Place the ginseng in a bowl, add 100 ml of clean water, cover, put it into a steamer over high heat, and steam over the water for 30 minutes so the ginseng juices dissolve into the liquid. Set aside.

Prepare the side ingredients

Rehydrate the mushrooms, remove the stems, wash, and slice them. Wash the green peas and red dates. Peel, wash, and slice the ginger. Set everything aside.

Steam the chicken

Place the soaked and drained hen into a porcelain bowl, add enough clean water to cover the bird, then add the mushroom slices, green peas, red dates, ginger slices, salt, sugar, the ginseng broth, and MSG. Place the bowl in a steamer and steam over high heat for 50 minutes. Remove from the steamer and lay the steamed ginseng over the back of the cooked chicken.