Succulent Herbal Baked Chicken (even the kids will love it) 当归麻油酒鸡
- erinna Chng
- 3 days ago
- 1 min read
Herbal?! Yuck! Trust me.. this chicken will change your mind forever about Chinese herbs and their yucky taste!
I do not like herbs at all! Especially when I was little. Whenever my dad boiled herbal chicken soup for me, my helper will help me to gulp it down the moment my dad walked away. shsss
However, this is the only herbal dish I ever eat and its our family recipe! Passed down from…. ok my dad hehe.. not many generation la…
I learnt to cook this when I was a teenage and managed to convince many guests that I was a good cook with this chicken (actually I only knew how to cook a few dishes back then).
This chicken is baked with a few simple ingredients – Oyster sauce, Chinese Shao Xing Wine (Hua Tiao), Sesame oil, Angelica Roots (当归) and wolfberries. You can leave the angelica root out if you really don’t like the herbal taste. Actually the herbal taste is very subtle. Even my baby nephew keep asking for more of the sauce and the chicken.
This dish comes with sauce which goes very well with rice. So remember to prepare more rice than usual.
You can use whole chicken, or any parts of the chicken (drumstick, thigh, wings, etc).
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Add all the ingredients in a large bowl and ensure that the chicken is well coated with the marinades.
Spoon some of the sauce into the inside of the chicken and ensure that the inside of the chicken is also well coated with the sauce
Cover with cling wrap and chill it in the refrigerator for at least 2 hours or overnight (turn the chicken over to ensure the other side of the chicken will also be soaked in the marinade half way through the marinating process).
Preheat the oven @ 250 degree Celsius 15 mins or airfryer @ 200 degree celsius for 5 mins before baking
Prepare the baking paper and make into a bag. Use stapler to seal the edges of the bag leaving the top open to put the chicken in;
Put in the marinated chicken and seal the top of the bag.
Double wrap with a layer of aluminium foil to ensure that the liquid will remain in the bag when cooking.
Alternatively, you can also seal the chicken in the baking paper by tying the ends of the opening with cooking string (ensure the top opening is closed up or layer another piece of baking paper over it and tie with another cooking string). OR just put the chicken in any baking dish and cover with aluminium foil.
Bake the chicken in oven at 250 degree Celsius for 1 hour or 20 to 30 mins in airfryer (air fryer might not be able to fit in whole chicken; more suitable for parts of chicken).
To check if the chicken is cook, cut the thigh area and check if the meat is still pinkish. If yes, continue to cook for another 15 mins or until the thigh area is no longer pink.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Succulent Herbal Baked Chicken (even the kids will love it) 当归麻油酒鸡
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
Prep Time
10 min
Cooking Time
60 min
Rest Time
min
Total Time
1 hour 10 min
Comments