Herbal Chicken
Herbal Chicken
Ingredients
For the Herbal Chicken
- 1 whole chicken, approximately 1.5kg
- 1 pack Chinese chicken herbal soup, dried herbal mix
- 300 g Chinese cabbage
- 1 onion
- 1 bunch green onion, for garnish, chopped
- 5 jujubes, Chinese red dates
- 5 cloves garlic, peeled
- 100 g glutinous rice, or normal rice
- as needed sea salt, for rubbing the chicken
- as needed water, for boiling
For the Dipping Sauce
- 1 tablespoon soy sauce
- a few ladles chicken broth, from the cooked chicken
- 1 tablespoon green onion, chopped
- 1/2 teaspoon garlic, minced
- 1 drizzle honey
- 1 tablespoon vinegar
- 1 drizzle sesame oil, optional
Instructions
- 1
Soak the 100g of glutinous rice (or normal rice) in water for a minimum of 30 minutes. For best results, soak it overnight.
⏱️ 5 min
- 2
In a bowl, combine the soaked glutinous rice with the 5 peeled cloves of garlic and 5 whole jujubes (Chinese red dates). This will be your filling.
⏱️ 5 min
- 3
Rub the 1.5kg whole chicken thoroughly with sea salt. After rubbing, wash off the salt under running water. Carefully stuff the prepared filling (rice, garlic, jujubes) into the cavity of the chicken.
⏱️ 10 min
- 4
To seal the chicken, carefully poke a hole on the lower part of one drumstick with a knife. Thread the other drumstick through this hole to secure the cavity and prevent the filling from escaping during cooking.
⏱️ 5 min
- 5
Cut the 300g of Chinese cabbage and 1 onion into large, manageable pieces. Place these chopped vegetables at the bottom of a large pot.
⏱️ 5 min
- 6
Place the stuffed chicken into the pot, ensuring it is breast side up, on top of the vegetables. Distribute the entire contents of the Chinese chicken herbal soup pack around the chicken.
⏱️ 2 min
- 7
Fill the pot with water until the liquid level reaches approximately the breast level of the chicken.
⏱️ 1 min
- 8
Bring the contents of the pot to a rolling boil over high heat. Once boiling, reduce the heat to low and let the chicken simmer gently for at least 1 hour.
⏱️ 60 min
- 9
After the initial hour of simmering, poke the breast of the chicken with a utensil (like a chopstick or skewer) to check for doneness. If the juices run clear and the meat is tender, it's done. If it is still a little pink inside, continue cooking for an additional 15-20 minutes.
⏱️ 15 min
- 10
While the chicken is cooking, prepare the dipping sauce. In a small bowl, combine 1 tablespoon soy sauce, chopped green onion, and minced garlic.
⏱️ 3 min
- 11
Once the chicken is cooked, carefully ladle a few spoonfuls of the hot broth from the pot into the dipping sauce mixture. Stir in a drizzle of honey and 1 tablespoon vinegar. For an extra touch, add an optional drizzle of sesame oil. Mix all ingredients thoroughly.
⏱️ 2 min
- 12
Serve the herbal chicken hot, garnished with freshly chopped green onion, alongside the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Herbal Chicken
For the Herbal Chicken
- 1 whole chicken, approximately 1.5kg
- 1 pack Chinese chicken herbal soup, dried herbal mix
- 300 g Chinese cabbage
- 1 onion
- 1 bunch green onion, for garnish, chopped
- 5 jujubes, Chinese red dates
- 5 cloves garlic, peeled
- 100 g glutinous rice, or normal rice
- as needed sea salt, for rubbing the chicken
- as needed water, for boiling
For the Dipping Sauce
- 1 tablespoon soy sauce
- a few ladles chicken broth, from the cooked chicken
- 1 tablespoon green onion, chopped
- 1/2 teaspoon garlic, minced
- 1 drizzle honey
- 1 tablespoon vinegar
- 1 drizzle sesame oil, optional
Instructions
- 1
Soak the 100g of glutinous rice (or normal rice) in water for a minimum of 30 minutes. For best results, soak it overnight.
⏱️ 5 min - 2
In a bowl, combine the soaked glutinous rice with the 5 peeled cloves of garlic and 5 whole jujubes (Chinese red dates). This will be your filling.
⏱️ 5 min - 3
Rub the 1.5kg whole chicken thoroughly with sea salt. After rubbing, wash off the salt under running water. Carefully stuff the prepared filling (rice, garlic, jujubes) into the cavity of the chicken.
⏱️ 10 min - 4
To seal the chicken, carefully poke a hole on the lower part of one drumstick with a knife. Thread the other drumstick through this hole to secure the cavity and prevent the filling from escaping during cooking.
⏱️ 5 min - 5
Cut the 300g of Chinese cabbage and 1 onion into large, manageable pieces. Place these chopped vegetables at the bottom of a large pot.
⏱️ 5 min - 6
Place the stuffed chicken into the pot, ensuring it is breast side up, on top of the vegetables. Distribute the entire contents of the Chinese chicken herbal soup pack around the chicken.
⏱️ 2 min - 7
Fill the pot with water until the liquid level reaches approximately the breast level of the chicken.
⏱️ 1 min - 8
Bring the contents of the pot to a rolling boil over high heat. Once boiling, reduce the heat to low and let the chicken simmer gently for at least 1 hour.
⏱️ 60 min - 9
After the initial hour of simmering, poke the breast of the chicken with a utensil (like a chopstick or skewer) to check for doneness. If the juices run clear and the meat is tender, it's done. If it is still a little pink inside, continue cooking for an additional 15-20 minutes.
⏱️ 15 min - 10
While the chicken is cooking, prepare the dipping sauce. In a small bowl, combine 1 tablespoon soy sauce, chopped green onion, and minced garlic.
⏱️ 3 min - 11
Once the chicken is cooked, carefully ladle a few spoonfuls of the hot broth from the pot into the dipping sauce mixture. Stir in a drizzle of honey and 1 tablespoon vinegar. For an extra touch, add an optional drizzle of sesame oil. Mix all ingredients thoroughly.
⏱️ 2 min - 12
Serve the herbal chicken hot, garnished with freshly chopped green onion, alongside the prepared dipping sauce.
⏱️ 1 min