Steamed Emperor Chicken

Steamy Herbal Emperor Chicken 

Prep time: 15 minutes
Cook time: 90 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 1 kampung chicken, 500g (cleaned & washed, cut off excess fats/ skin) 
- 1 packet of Seah's emperor herbs chicken spices 
-  3 cloves of garlic
- 1 inch of old ginger, (crushed)
- 2 stalks of spring onion
- 1 tsp of sesame oil
- 1 cup of water 
- 1 tbsp of Hennessy V.S.O.P liquor *(for stronger flavor, optional)
- 5g of Chinese Angelica

- 10g of Solomon's Seal

- 1 tbsp of Wolfberries

(Picture of the procedure)

Benefits of herbs:

1. Chinese Angelica  2. Solomon's Seal   3. Wolfberries

1. Chinese Angelica/ Dang Gui: nourishing the blood and harmonizing energy
2. Solomon’s Seal/ Yu Zhu: helps to nourish the yin and balances heatiness. 
3. Chinese Wolfberry/ Gou Zi:  improves and regulates immune system.nourish/tonify liver & kidney and eyesight. 

Direction

1. Rub the chicken thoroughly with sesame oil and the packet of Seah's emperor herbs chicken spices. 
2. Stuff the garlic, ginger and spring onion inside the chicken's tummy. Marinate for at least 30 minutes. 
3. Add in the herbs and wrap chicken with wrapper followed by aluminum foil (included in the Seah's spice packet). 
4. Before sealing the foil, combine the liquor with water and pour all over the chicken. 
5. Fill a large pot with water for steaming the chicken. 
6. Steam the chicken under low heat for at least 2 hours. 
7. Garnish with Chinese parsley and serve hot. * You may choose to cut the chicken into parts before serving onto plate* 

Lemon Grass Sambal Steamed Snapper

Nyonya Style Steamed Snapper 

Preps time: 15 minutes

Cooking time: 15 minutes

Serves 2-3 people

Level of difficulty: ©©©©©

Ingredients

- 100g of snapper/ halibut/ sea bass fillet

- Seasoning (salt and pepper)

- 1 tbsp sugar

- 2 tbsp of cooking oil

- 1 big lime, (squeezed)

(A) Lemon Grass Sauce

- 2 Stalks of lemon grass
- 2 Bunga Kantan (ginger flower)
- 5 cloves of garlic
- 5 chilli padi

- 5 red chilli, big

- Tamarind (assam), mix with 2 Tbsp Water

- 5 shallots

- 1 big onion

Direction

1. Marinate the fish fillet with salt and pepper and set aside for 15 minutes.

2. Cut all the ingredients for making the lemon grass sauce into small pieces, and put all in a blender and blend for 5 minutes or till become a mixture.

3. In a heated pan, put oil and saute the lemon grass sauce till fragrant.

4. Add in the sugar and squeezed lime juice and turn off stove.

5. Place the fish fillet on a plate lined with a pandan leaf

6. Pour sauce on top of the fish and steam for 10 minutes in a wok with boiling water.

7. Garnish with chinese parsley and serve hot.

Steamed Herbal Prawns

Steamed Herbal Prawns

Preps Time: 15 mins

Cooking Time: 10 mins

Serves 3-4 people

Level of difficulty: ©©©©©

Ingredients

- 500g large prawns (Remove pincers and feelers)

- 2 tbsp Hua Tiao Wine

- Pinch of salt & pepper

- 5 Honey dates (cut open and remove the seed)

- 5 slices of yu zhu

- 5 slices of dang gui

- 1 tbsp of gou zi

- 1tsp of sesami oil

- 2 tbsp of water

Direction

1. Clean the prawns and cut the feelers. Marinate the prawns with salt and pepper for 15 minutes.

2. Soak all the chinese herbs in the hua tiao wine to absorb the fragrance for 15 minutes.

3. Add in the sesami oil, water & salt and pepper to taste.

3. Spread the prawns evenly on a large plate.

4. Pour the mixture over the prawns.

5. Steam the prawns in the steamer with boiling water for 10 minutes.

6. Garnish with sliced spring onions and serve hot.