Steamed Chicken with Angelica and Astragalus

Name: Steamed Chicken with Angelica and Astragalus
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 (about 1500 g) young hen (slaughtered and cleaned); 100 g roasted astragalus root (note: original text uses a variant character; intended as roasted astragalus); 20 g angelica sinensis (cut lengthwise a few times); 10 g cooking wine; 1 g MSG; 3 g white pepper powder; 3 g salt; 10 g scallion (cut into sections); 10 g ginger (cut into large slices); 150 g clear broth

Sichuan-style steamed chicken with angelica and astragalus: a young hen is stuffed with danggui (angelica) and huangqi (astragalus), sealed, and steamed until the meat is tender and rich. Traditionally valued for its qi-tonifying and blood-nourishing properties.

2h 30m

Easy

0 favorites

Steamed Chicken with Angelica and Astragalus

Ingredients

young hen (slaughtered and cleaned) 1 (about 1500 g)

roasted astragalus root (note: original text uses a variant character; intended as roasted astragalus) 100 g

angelica sinensis (cut lengthwise a few times) 20 g

cooking wine 10 g

MSG 1 g

white pepper powder 3 g

salt 3 g

scallion (cut into sections) 10 g

ginger (cut into large slices) 10 g

clear broth 150 g

Instructions

Preparing the Ingredients

Slaughter the chicken and remove the feathers, innards, and feet. Wash it clean, blanch in boiling water, then remove and rinse in cold water, and drain. Wash the angelica sinensis and cut lengthwise a few times according to its size. Wash the ginger and scallions; cut the ginger into large slices and the scallions into sections.

Stuffing and Arranging

Place the angelica sinensis and roasted astragalus into the chicken's cavity from the opening. Then place the chicken breast-up in a bowl, add the ginger slices and scallion sections, pour in the clear broth, and add salt, white pepper powder, and cooking wine.

Steaming to Complete

Seal the opening with damp cotton paper, steam over a pot for about 2 hours, then remove. Open the seal, discard the ginger and scallions, add MSG to season, and serve.