Monday 16 July 2018

Hua Tiao Ginseng Chicken Stuffed Rice (Collaboration with Xndo)

1 whole chicken (I used French Chicken)
2 packets Xndo® ZeroTM Rice
1 Korean/Chinese ginseng 
10 red dates
10 cloves garlic, skin peeled
1/4 cup lotus seeds
1.5 cups water
1 tbsp spring onion, chopped

1.5 tbsp coarse sea salt
1/3 cup + 2 tbsp hua tiao wine

1. Season chicken in and out with 1/3 cup of hua tiao wine and 1.5 tbsp of coarse sea salt.
2. Stuff all the ingredients except water into the chicken's stomach by saving a few pieces to put in the pot later on. Marinate for 3 hours or overnight.
3. Place chicken in a tanyu pot/claypot, pour 1.5 cups of water with left over red dates, garlic and lotus seeds. 
4. Drizzle 2 tbsp of hua tiao wine onto the chicken.
5. Cover the pot and cook the chicken over medium fire for 30 minutes or until cooked (cooking time depends on the size of the chicken).
6. Garnish with some spring onions and serve hot.

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