Emperor's Herbal Chicken

Method15 steps · about 3 hr 25 min

1. 1

   Step 1: Remove the legs, tail and innards from the medium chicken (1) as directed, and pluck any remaining feathers. Keep the prepared chicken cold. Do not rinse raw poultry under running water.

   Uses 1 medium chicken, to trim as directed

2. 2

   Step 2: Pat the trimmed chicken dry with fresh disposable paper. Discard the paper and clean the work area before preparing the herbs.

   Uses Trimmed raw chicken

3. 3

   Step 3: Rub the cleaned chicken with the 1½ tbsp light soy sauce. Cover and refrigerate at 4°C (40°F) or below for 15 minutes while preparing the herbs.

   Refrigerate the soy-marinated chicken · 15 minUses Trimmed dried chicken · 1½ tbsp light soy sauce, to marinate the chicken

4. 4

   Step 4: Remove the seeds from the 6–8 red dates. Lightly rinse the dates, Dang Shen (20 g), Bei Qi (8), dried longan (6–8 pieces), Chuan Gong (6–7 slices) and wolfberries (1 tbsp) separately from the raw chicken area. Cut the 20 g Dang Shen diagonally and reserve the rinsed wolfberries from the initial herb boil.

   Uses 6–8 red dates, to remove the seeds · 20 g Dang Shen, cut diagonally · 1 tbsp wolfberries, reserved from the initial herb boil · 6–8 pieces dried longan · 8 diagonal slices Bei Qi · 6–7 slices Chuan Gong · Clean water, as needed to rinse the herbs

5. 5

   Step 5: Bring the 500 ml herb-broth water to a boil in a small pot. Add the prepared red dates, Dang Shen, Bei Qi, dried longan and Chuan Gong, leaving the wolfberries reserved. Reduce the heat and gently simmer for 10–15 minutes, checking at 10 minutes.

   Gently simmer the herbs · 10 minUses 500 ml water, for the herb broth · Only the prepared dates and other herbs for the initial boil, excluding wolfberries and discarded rinse water

6. 6

   Step 6: Stir the ½ tsp fine seasoning salt into the herb broth.

   Uses Simmered herbs with their broth · ½ tsp fine salt, for the herb broth

7. 7

   Step 7: Strain the herb mixture into a clean heatproof bowl. Keep both the cooked herbs and all the strained broth separately.

   Uses Seasoned herb-and-broth mixture

8. 8

   Step 8: Line a baking tin with aluminium foil and heat-safe food-contact parchment. Make the parchment large enough to wrap loosely around the chicken and the foil large enough to seal around the parchment and chicken.

9. 9

   Step 9: After the cold marination, place the chicken in the lined baking tin.

   Uses Soy-marinated chicken after its refrigerated wait

10. 10

    Step 10: Put the retained cooked herbs and the reserved rinsed wolfberries inside the chicken cavity and over the top.

    Uses Marinated chicken in the lined tin · Only the retained cooked herbs, excluding the separately strained broth · Only the rinsed wolfberries reserved from their one-tablespoon supply, excluding other herbs and rinse water

11. 11

    Step 11: Pour all the retained strained herb broth over the chicken.

    Uses Chicken with the cooked herbs and wolfberries · All the retained strained herb broth, excluding cooked herb solids

12. 12

    Step 12: Wrap the parchment loosely around the chicken, herbs and broth, then fold the foil around it to make a well-sealed parcel. Leave the parcel in the baking tin to catch any leaks.

    Uses Chicken, herbs and strained broth in the lined tin

13. 13

    Step 13: Place a high steaming rack in a wok. Add external steaming water up to the rack height without allowing it to enter the parcel, and bring to a boil.

    Uses Water, enough to reach the height of the high steaming rack without entering the chicken parcel

14. 14

    Step 14: Once the water is boiling, place the tin containing the sealed chicken parcel on the rack and cover the wok. Steam over medium heat for 2½–3 hours, first checking at 2½ hours, until the chicken is very tender and the thickest meat and the cavity contents reach at least 74°C (165°F). Check the external water occasionally and top it up with boiling water as needed to keep steam steady without flooding the parcel.

    Steam the herbal chicken parcel · 150 minUses Sealed chicken, herb and broth parcel in its baking tin · Steamer with boiling external water · Boiling water, as needed to maintain the external steaming water during cooking

15. 15

    Step 15: Carefully remove the hot tin and slowly open the foil and parchment away from your face. If using wine, add the optional 2 tbsp Shaoxing wine now. Refold the parcel briefly to keep it hot, then open and serve the chicken with its herb broth from the tin.

    Uses Only the fully cooked chicken, herbs and broth parcel in its tin, excluding external steamer water · 2 tbsp Shaoxing wine, optional, to add after steaming