So when given a chance to work with a popular herbal tonic, I immediately thought of giving confinement food a "makeover". But since I know next to nothing about the do and don'ts of the confinement regulations, I drew inspiration from the ohmygawd-so-tasty Steamed Chicken Thigh with Essence of Chicken that my good friend, but more machiam ah hiah (like big brother), lovingly prepared for me when he visited back then.
Now this looks like something that whet up appetites. 😎
2pcs Chicken breasts, about 500g total
20g Herbal tonic or herbal wine
1 tsp Sesame oil
Salt and White pepper, to taste
Black fungus, soaked
Red dates, stones removed, soaked
500g Chicken stock, homemade preferred
4-6pcs Dried shiitake mushrooms, soaked
20g Herbal tonic or herbal wine
Wolfberries (aka Goji berries)
Salt, to taste
10g Corn flour
1. Pound chicken breast, with the back of the knife or a rolling pin, between 2 sheets of cling wrap till an even thickness of about 1.5 cm. Marinate the chicken breasts in the herbal tonic, sesame oil, salt and white pepper for at least 15 mins.
2. Soak both the black fungus and red dates in hot water for at least 15 mins or till soften.
3. Place the chicken breast on a big piece of cling wrap. Lay the black fungus on the chicken breast, followed by the red dates.
4. Roll up the chicken breast in the cling wrap, like a swiss roll, while keeping the fillings in. Avoid trapping too much air inside.
6. Boil water in a pot big enough for the chicken logs then turn it down to a low simmer. Gently lower the chicken and let poach for about 15 mins. When it is done, remove the chicken and let them rest for 5 mins.
7. While the chicken is poaching, place soaked shiitake mushrooms and chicken stock in another sauce pot and bring to a boil before turning it down to a simmer. Add in the herbal tonic, wolfberries and salt to taste.
8. Stir the corn flour in a little water then add the slurry to the chicken stock. Stir constantly and keep simmering till it thickens and is glossy.
9. Snip off the ends of the cling wrap. Be careful of the hot chicken juices in the log. Unwrap and discard the cling wrap. Slice chicken roulade into pieces, plate with the shittake mushrooms, drizzle on some gravy. Garnish with coriander and serve.
Thoughts: It's no surprise that the chicken is so tender since they were gently poached, much like the sous vide method that has been immensely popular in recent years. But I was surprised that with the small amount of tonic and in that relatively short marinating time, the chicken meat managed to take on the distinctive herbal fragrance pretty well.
Like I mentioned, I only know the usage of basic Chinese herbs and not too well-versed in the "what goes with what, for what benefits", so instead of using them in their raw form, I used a convenient herbal tonic instead. A good option for us younger generations who hasn't yet master the knowledge of Chinese herbs.
While I do like that the gravy adds extra moisture and slippery mouthfeel to the chicken, I also think it will make an awesome herbal soup dish. To do that, just double the amount of chicken stock and tonic used, and skip the corn flour.
Nourish your family with this simple elegant dish and if you tryout the soup version, do share with us your yummy creations on facebook or tag @whattobaketoday on instagram!
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