Double-boiled Herbal Roast Chicken

Suddenly has a craving for herbal soup with chicken [the type served during Chinese wedding course dinner].  But instead of wrapping the ingredients with cellophane paper and steamed, I opted to use double-boiling method in a pot.  Co-incidentally, my mum gave me a roasted chicken, this makes it easier to prepare the dish.

Just need to add some other ingredients like fresh, dried or canned mushrooms of your choice and young corns, red dates, dried longan and goji [wolfberries] and most important the Chinese herbs. 

Ingredients

1 roast chicken [remove the head/neck and end tip of wings]

1/2 can of young corns

some dried mushrooms - soaked and cut

1 tbsp each of dried longan and goji

5-6 red dates

4 cloves garlic

Seasoning to taste

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

1/2 tsp salt

1 tsp sugar

Chinese Herbs [rinsed and put in a small porous bag - obtained from medical hall]

a handful of yoke chok

5-6 pieces tong kwai

5-6 pieces chuan-qiong

3 pieces wai sun

2 pieces pak kei

1 piece sok tei

3 cups water

1/2 tbsp cornflour + 2 tbsp water [for thickening]

1. Put all the Chinese herbs in the small bag and tied up.  Bring water to boil in the pot with herbs until fragrant.  Off heat.
2. Stuff as much of the other ingredients into chicken cavity [can leave balance in the soup].  Place chicken into herbal soup.  Bring it to a boil again and add in seasoning to taste.  Off heat and cover with lid.
3. Place pot in a bigger pot with enough water to steam/double boil for 1 hour or until chicken is soft and tender.  Turn chicken over once halfway through cooking.
4. Discard the herbal bag.  Bring soup to a boil and thicken the soup slightly before serving.  Garnish with chopped coriander leaves. 

I'm linking this post to September Cooking With Herbs Blog Challenge

 hosted by Lavender and Lovage