Braised Chicken in Fragrant Sauce Recipe | Easy Asian Cooking

Home-cooked Braised Chicken in Fragrant Sauce

Remained unrivalled in taste, this dish is reminiscent of "Bak Kut Teh", a nourishing herbal soup that Malaysian proclaim as our national fare. The rich broth is flavorsome with mishmash of aromatic herbs and spices essence, dominated by sweet licorice aroma of the star anise and licorice (or liquorice).  This hodgepodge of sweet-woody fragrance of cinnamon stick, pungent-sweet aroma of cloves, aromatic-astringent aroma of cardamons, bitter taste of dried tangerine peel, citrusy-earthy aroma of the galangal, spicy heat of white peppercorns, unique lemony aroma of Szechuan peppercorns are nicely imbued with sweet touch of rock sugar, are all harmonized into a distinctive taste which is perfectly subtle on the tongue, providing a lingering after-taste. The chicken is falling-off-the-bone tender and has been soaking up all the herbal goodness from the broth. Simply nourishing!

Here's the recipe for braised chicken in fragrant sauce for you to replicate the store-bought "Bak Kut Teh" pre-mixes. The recipe is calling for one whole chicken, but if you don't have such a big appetite or only have limited number of guests or family members to serve, then you should consider to prepare the chicken proportionally.

Ingredients :

1 whole chicken, approximately 1.2kg, cleansed

3 eggs, cleansed thoroughly

A dash of sesame oil

Stock ingredients :

5cm cinnamon stick (桂皮)

2 star anise (八角)

8 cloves

3 cardamons, lightly smashed

2 slices licorice / liquorice (甘草)

2g dried tangerine peel (陈皮)

2.5cm knob galangal (南姜), smashed  [Substitute : 2 times amount of fresh young ginger]

2cm knob old ginger, smashed

4 cloves garlic with skin, lightly smashed

1 tsp white peppercorns, smashed

1 tsp Szechuan peppercorns (四川花椒)

25g rock sugar

150ml light soy sauce

1 tbsp dark soy sauce

2 tbsp oyster sauce

2 litres water

Method :

1. Bring half a wok of water to a rolling boil. Hold the chicken by the legs and head and dip into boiling water. Allow the water to seep into the chicken cavity, then the water being pour back into the wok. Repeat this 4 to 5 times to thoroughly clean the cavity. Discard the water.

2. Combine all stock ingredients in a deep stockpot and bring to a boil. Put in the chicken and 3 eggs. When the stock reach a rolling boil, reduce the heat and simmer over a medium heat for 1 hour or until the chicken is tender. Remove the egg halfway through, crack the egg shells and then return the eggs to the stock.

3. Leave the chicken to soak in the stock for another 20-25 minutes, then turn off the flame. Remove the chicken and leave it to cool before chopping into bite-sized pieces. Then halve the eggs. To serve, pour some stock over the chicken and drizzle a dash of sesame oil over.

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Old Cucumber Soup Recipe | Easy Asian Cooking

Old Cucumber Soup 老黄瓜汤

Soup does soothe the soul, doesn't it? And it does explained why soup has became an indispensable mainstay of our family. If you're a regular of this home-cooked blog, you probably have already sniffed it out.  :-) It realized me this morning that I have been posting consecutively seven soup recipes in the last few days and it's time to switch to other staple recipes for the next blog entry.

Before digress further, I am going to feature this ubiquitous old cucumber soup as soup of the day. Distinctly different from cucumber, old cucumber (老黄瓜) is an aged or matured cucumber with golden-hued skin. With cylindrical, elongated body and tapered ends, old cucumber has a very thick and rough dried-out skin with a fleshy interior and a pocket of seeds and air.

Old cucumber (老黄瓜) is an aged cucumber with golden-hued skin

Old cucumber soup is best served at blistering hot days to tone down body heat, attributable to its cooling properties. Therein the phrase "cool as a cucumber" and it is not without merit. Extremely high in dietary fibre, Calcium and Iron, it does not only have Vitamins A, B6 and C, it also has a diuretic effect. Women who are pregnant or menstruating should take caution when consuming this. Old cucumber is to be boiled into soup with its skin intact to prevent the flesh from turning mushy after long hours of simmering and to avoid disintegration. You can either have the pocket of seeds removed or remained. I used to leave the interior seeds unscrapped but it turned out to be sour and bitter, which kept hubby and I being occupied for sometimes to iron out what was going wrong on the soup before it eventually dawned on us that the culprit was the seeds.

Add this old cucumber soup to your cooking menus in dry, scorching days to stay cool as a cucumber. This is an easy-to-prepare Chinese-styled clear, nourishing soup that many Malaysian families familiar with.

Ingredients :

1 medium-sized old cucumber (老黄瓜)
300g of meaty pork ribs (排骨), rinsed
1 piece of dried cuttlefish (鱿鱼干), rinsed (optional)
4 dried scallops (干贝), soaked in warm water and shredded finely (optional)
8 red dates (Chinese red jujube 红枣), rinsed, cut into half and de-seeded (optional)
A pinch of salt to taste
1500ml water

Method :

1. Soak, scrub and wash the whole old cucumber in salted water for 10 minutes. Slice old cucumber into half (lengthwise), then cut across each half into big chunks. Using a spoon, scoop out the seeds as depicted in photos below.

Slice old cucumber into half (lengthwise), then cut across each half into big chunks

Scoop out the seeds with a spoon

2. Blanch or parboil pork ribs in a pot of boiling water. Remove scum visibly floating on the water surface. This is to discard fat and to produce a clear soup. Then the blanched pork ribs drained up and set aside, with the pot of water discarded.

3. Bring a 1500ml-water-filled stockpot to a boil over high heat. When it boils furiously, add in blanched pork ribs, chucks of old cucumbers, dried cuttlefish (optional), pre-soaked and shredded scallops (optional) and de-seeded red dates (optional). Toss well with a ladle.  
(Alternatively, you can use crockpot (slow cooker) or double-boiler)

4. Cover the lid and reduce to low heat, simmer for 1 - 2 hours. Skim off any scum floating on the soup surface on and off using a fine steel sieve.

5. Add salt to taste 5 minutes before heat off. Serve hot with steamed rice.

Add in all the ingredients into a stockpot filled with rolling boil water

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Great Burdock Soup with Corn and Chinese Herbs | Easy Asian Cooking

Great Burdock Soup with Corn and Chinese Herbs (药材玉蜀黍牛蒡汤)

This soup is a variation of Great Burdock Soup with White Radish, Carrot and Shitake Mushroom (牛蒡汤), with meat. I have consumed half of the 2-meter-long great burdock and decided to transform the remaining half (1 meter) into soup as well, but this time I paired with corn and Chinese herbs. Both are Chinese-styled clear soups with a distinct of sweetness, but between the two I veer on this. Maybe the flavors of great burdock, spare ribs, corn and Chinese herbs complement and working off one another seamlessly, making this soup is a winner.

This recipe was built from scratch, I just whacked all ingredients I have in hands in a stockpot. The broth tastes mostly of long-cooked pork ribs with enough Chinese herbs and great burdock to flavor, but not overwhelm.

If you have moments of brain drains in which you run out of ideas what to cook next while having Chinese herbs abound at your kitchen cabinet, you may want to try this out. The great burdock soup recipe goes like this.

Ingredients :

300g pork ribs, cut into bite-size pieces

1-meter-long great burdock (牛蒡), brush off any muds on its skin while rinsing under cold running water, cut 2-inch lengthwise, and then into half 

1 corn, cut across into approximately 2-inch thickness

3 pcs of dang gui (Pharmaceutical name : Angelica sinensis) 当归
5 pcs of dang shen (Pharmaceutical name : Codonopsitis Pilosulae) 党参
12 red dates (Chinese dates or red jujube) 红枣, halved and de-seeded
6 pcs of bei qi (Pharmaceutical name : Astragalus propinquus) 北芪
2 tbsp of qi zi (Chinese wolfberries or goji berries) 枸杞子
1500ml water

Ingredients : Great Burdock, Corn and Chinese Herbs

Method :

1. Rinse pork ribs, great burdock, corn and all Chinese herbs thoroughly and drain, set aside.

2. Parboil or scald the pork ribs into boiling water and skim off any floating scum. Blanched pork ribs is then removed and set aside. Water discarded.

3. In a clean stockpot or deep claypot, pour in 1500ml water and let it boils. When the water is rolling boil, put the blanced pork ribs, corn, great burdock and all the Chinese herbs into the pot. Turn to low heat and simmer for 1 to 2 hours. Alternatively, slow cooker (crockpot) or double-boiler can be used.

4. Add a pinch of salt to taste 5 minutes before serving the burdock soup.

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Great Burdock Soup with White Radish, Carrot and Shitake Mushroom | Easy Asian Cooking

Great Burdock Soup 牛蒡汤

I have never made great burdock (牛蒡) soup before in my life. Great burdock sounds unfamiliar to me, the only impression is, I vaguely remember mom did mention that burdock possesses a myriad of health benefits before. Nonetheless, I decided to brave the unknown and hence have bought a two-meter-long burdock root home while patronizing wet market days ago. With mom's brief narration through the phone, I embarked on my burdock soup adventure, pairing it with white radish, carrot and shitake mushroom, a bowl of meatless soup that can be loosely construed as dinner. Oh ya, I shouldn't label it as an adventure, as the soup is pretty foolproof and you can't go wrong anyway. *wink*

Great burdock (botanical name: Arctium lappa) showers upon us heaps of medicinal properties as I peruse the search engine in the web. To name a few, as a blood purification agent, internal body cleanser, chronic skin disorders remedy (such as acne, eczema, psoriasis and skin ulcers), cold, sore throat and tonsillitis remedy, contains antioxidant properties for treating cancer, protects the liver from harmful toxins, treats ringworm and urinary tract infections, treat inflammation, cure diabetic, prevents water retention and etcera. With all these natural cure-all properties, great burdock is popular among health-conscious and those interested in maintaining ideal weight.

Tastes sweet and palatable, great burdock soup cleanses the palate in between eating dishes and viands of different flavors. Taste wise, the soup have nothing special to rave about, but who would have thought that this nondescript humble burdock root could boast such an astounding number of health benefits and healing properties?

If you wish to have great burdock soup to warm up your tummy and works wonders in your body, then below burdock soup recipe is for you.

Ingredients :

Great Burdock Soup Ingredients : (from top) White Radish, Great Burdock, Carrot, Shitake Mushroom

1 white radish, skin peeled off, cut into large chunks
1-meter-long great burdock (牛蒡), brush off any muds on its skin while rinsing under cold running water, cut into 2-inch thick slices
1 carrot, skin peeled off, cut into large chunks
4 shitake mushroom, soaked in warm water, halved
1200ml water
Salt to taste

Methods :

1. In a stockpot, pour in 1200ml of water and add in all the ingredients when it reaches a rolling boil. Cover the lid, reduce to low heat and simmer for 1 hour.

2. Add salt to taste 5 minutes before turning off the flame.

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Abalone with Chicken Soup | Easy Asian Cooking

Abalone with Chicken Soup 鲍鱼炖鸡汤

Groomy October started and continues with quirky rain, hence the meal that lurking in my mind seems to be something capable of exuding a nourishing smell to my soul. Naturally it revolves a bowl of warming soup, soup and again soup. As an advocate of herbal soup, it's not hard to find redolent of herbs keep wafting from my little kitchen. And it's the right time for abalone with chicken soup makes its appearance in my dining table.

Packed with some serious nutritional punch, abalone with chicken soup ("Uncle Sun" brand) comes in as commercially available all-in-one package comprises of Astragalia 黑芪, Rhizoma, Radix Codonopsis 党参, Diosoreae 淮山, Polygonathum 玉竹, Radix Glycymhizae 甘草, two pieces of dried abalone 鲍鱼干and a small bag encapsulating special grinded herbs, abalone powder 鲍鱼粉, Luo Pian 响螺片and seasoning. Copious amount of Polygonathum 玉竹 imparts a mesmerizing sweetness whilst Radix Glycymhizae 甘草 infuses an enticing licorice taste to the soup which make it an epicurean repast on its own. Savoring this comforting soup, I can feel the lingering heat which left me a feeling that carries me a long time until night, sated and fulfilled.

Preparing this healthy soup doesn't require you to exert much effort neither does it need an advance course in cooking to prepare. It's really easy to a noob cook like me. A slight difference to other pre-packed soup which is simmered together with pork ribs, I don't parboil or blanch the chicken but I skim off scum from the soup surface at the beginning and every now and then. In my opinion, chicken emanates less fatty scum and "bone marrow" flavor as compared to pork ribs, thus I don't want to lose any flavor in the parboil liquid.

Ingredients :

1 package of abalone with chicken soup pre-mixes (I use "Uncle Sun" brand herbs and spices mix 鲍鱼炖鸡汤料, photo as below)
1 whole chicken, cut into 4 pieces and rinse
3000ml water

Pre-mix package of abalone with chicken soup with its herbs and spices

Method :

1. In a stockpot or claypot, fill in 3000ml water and wait until it reaches rolling boil. Add in the chicken. When the scum floats to the surface, skim away the froth.  (Alternatively slow-cooker (or crockpot) or double-boiler can be used)

2. Add in a whole pack of abalone with chicken soup herbal and spices pre-mixes. Cover the lid and turn to low flame and simmer for 2-2.5 hours until the chicken becomes tender.

3. Season with salt to taste. Serve hot with steamed rice.

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Bak Kut Teh ("Pork Bone Tea" Soup) Recipe | Easy Asian Cooking

Pronounced as Bak Kut Teh in Hokkien dialect, the phrase literally translates as "Pork Bone Tea" (肉骨茶). This nourishing meat soup which is simmered in a complex broth of herbs and spices was brought over to South East Asia from Fujian, China and has successfully paved its ways into many Malaysian and Singaporen kitchens. Today, the process of preparing Bak Kut Teh has been simplified with the easily available and commercially pre-packed package which incorporates all the grinded herbs and spices into a small bag. Touting as a tonic herbal soup to boost health, this small bag of Bak Kut Teh is the epitome of health and wholesomeness. If you take a whirl through Malaysian cities, you will soon discover that you can actually go on gastronomical adventures on such eye-stretching cheap hawker's food like Bak Kut Teh at a small prize of, as low as RM20 per claypot.

Packed with a bounty of herbs and a wallop of heat, Bak Kut Teh exudes its natural flavors from herbs and spices as well as earthy flavors from pork bones. An aromatic blast hits when the lid is lifted, sending our salivary glands into overdrive. The meat is almost falling off the bones and it doesn't take much coaxing for my daughter to chew. This is one of the soup that we indulge in from time to time as it's easy to prepare and good to the last drop. Chinese crullers (dough fritters or 油条) provides a good vessel to soak up all the Bak Kut Teh goodness whilst soy-based bird's eye chillies and minced garlic dipping sauce provides blow-your-head-off sensation!

This is the simple how-to recipe for Bak Kut Teh (Pork Bone Tea Soup). 肉骨茶汤食谱

Yew Chian Haw pre-packed Bak Kut Teh herbs and spices

Ingredients :

1 package of Bak Kut Teh herbal pre-mixes (I use "Yew Chian Haw" brand pre-packed herbs and spices 游建好肉骨茶汤料, photo as above)
400g of pork ribs, chopped into large chucks and rinsed
2 garlic bulbs
5 dried Shitake mushrooms, soaked and cut into halves
100g of enoki mushroom, stems discarded and soak
A handful of tofu puffs
2000ml water

Seasoning:
2 tablespoons of soy sauce
1 teaspoon of dark soy sauce
Dash of white pepper powder, to taste
Salt to taste

Dipping sauce or condiment :
5 bird’s eyes chillies, chopped
2 tbsp soy sauce
4 pips of garlic, minced
dark soy sauce (optional)

Method :

1. Soak dried shitake mushrooms in a bowl of water until it's pliable. After being reconstituted, slice each piece into half.

2. In a stockpot filled with water, parboil or blanch the spare ribs until scum floats to the surface. Discard the froth, remove and rinse spareribs under cold running water and drain.

3. In a clay pot, pour in 2000ml of water and wait until it reaches rolling boil. Add in the blanched spare ribs, garlic bulb, Bak Kut Teh herbal pre-mixes, black dates and shitake mushrooms. Cover the lid and turn to low flame and simmer for 1-2 hours until the pork ribs become tender and all the herbal essence have been incorporated well into the soup. Skim off scum from the surface every now and then.

4. Add in enoki mushroom and tofu puffs at the last 10 minutes of simmering. Season with 1 teaspoon of dark soy sauce, adequate salt and pepper to taste. Serve hot with steamed rice and Chinese crullers (dough fritters or 油条).  It's at its best taken together with dipping sauce comprises of chopped bird's eye chilli, minced garlic in a full-bodied condiment of light soy sauce (sometimes with some dark soy sauce added in).

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Chinese Herbal Black Chicken Soup Recipe | Easy Asian Cooking

Chinese Herbal Black Chicken Soup (药材乌鸡清补汤)

My devotion for Chinese herbal soup will not simply end with papaya soup with American ginseng and black chicken and double-boiled ginseng roots and chicken soup, instead it marks a beginning of yet another soup chapter. I have been away for a while back to my hometown and obliged with copious amount of Chinese herbs by my mother. Being a discerning mom, she never fails to remind us to replenish our bodies with soul-soothing and nourishing Chinese herbal soup every now and then. Now only you know that my tiredless advocacy for Chinese tonic soup is actually attributable to my mom's inheritance. I have to admit, I’ve been jumping on Traditional Chinese Medicine (TCM) bandwagon with much enthusiasm. For those young generation preferring in green and safe medicine for treatment of chronic conditions, tendency to use herbs in home cooking is becoming more and more prominent. Chinese herbs as a curative food can be complemented by western medicine which is best known solution for acute conditions. This herbal black chicken soup is also widely consumed during confinement at Chinese homes for healing purposes and well-being boosting.

My mom always raves about the goodness of black chicken to me. Sweet in taste, neutral in nature (not being warming or cooling), black chicken tonifies and nourishes the Yin of kidney and liver and bring down fevers that are associated with Yin deficiency (养阴退热、补益肝肾). When I did my rare Sunday morning wet market browsing with my mom few days ago, she unhesitatingly grabbed me a whole black chicken to bring back to Penang. With this, I have no excuse of not boiling herbal chicken soup due to not able to snap up one in Penang Lip Sin wet market.

This tonic soup is comforting, nourishing and to top it all, nothing beats the warmth and affection embraced by a great mother!

For this Chinese herbal black chicken soup (药材乌鸡清补汤), you'll need :

Ingredients :
1 whole black chicken 乌鸡

Chinese Herbs (quantity as illustrated in photos below) :

Chinese Herbs Ingredients for Chinese Herbal Black Chicken Soup

Chinese herbs with their medicinal uses as listed below. Images start from upper left, clockwise :

qi zi (Chinese wolfberries or goji berries) 枸杞子
Channels (meridians) entered : liver, lung, kidney

Effects : Nourishes and tonifies the liver and kidney, helps eyesight, improves blurred vision, alleviates sore back, strengthens the leg and stomach,  improves circulation, boosts immune function, promotes longevity.

功效 : 养肝，补肾，滋阴，明目，益气等。

yu zhu (Pharmaceutical name : Polygonatum odoratum) 玉竹

Channels (meridians) entered : lung, stomach

Effects : Nourishes Yin, promotes the production of body fluids and relieves dryness syndrome.

功效 : 养阴，润燥，除烦，止渴。治热病阴伤，咳嗽烦渴，虚劳发热，消谷易饥，小便频数。

bei qi (Pharmaceutical name : Astragalus propinquus) 北芪

Channels (meridians) entered : lung, spleen

Effects :  Treatment of Qi deficiency, spleen deficiency and Yang deficiency, weakness and fatigue, numbness of limb, morbidity after stroke, sweating, treatment of diabetes, promotes pus discharge and tissue regeneration, promotes diuresis to reduce edema. 

功效 : 补益肺气，用於气虚，脾虚，阳虚，体弱疲倦，肢体麻木，中风后遗症，自汗，糖尿病。排脓，生肌。利尿消肿。

dang gui (Pharmaceutical name : Angelica sinensis) 当归

Channels (meridians) entered :  heart, liver, spleen

Effects : Tonic for blood and for regulating the menses, lubricates bowels to correct constipation, reduces swelling, expels pus, relieves pain.

功效 : 补血活血，调经止痛，润肠通便，是中药妇科良药。

red dates (Chinese dates or red jujube) 红枣

Channels (meridians) entered : stomach, spleen

Effects : Treats weakness, shortness of breath, lassitude, lack of appetite, loose stools due to spleen deficient

功效 :  强筋壮骨，补血行气，滋颐润颜。

dang shen (Pharmaceutical name : Codonopsitis Pilosulae) 党参

Channels (meridians) entered : lung, spleen

Effects : Corrects blood deficiency, invigorates Qi (lack of appetite, fatigue, thirst, diarrhea, vomiting, polapse of uterus, stomach, rectum due to spleen deficient), improves digestive system.

功效 : 补中益气，养血补肺。

huai shan (Pharmaceutical name : Dioscoreae Oppositae) 淮山

Channels (meridians) entered : spleen, lung, kidney

Effects : Invigorates Qi, nourishes Yin, controls spermatorrhea and reduces urination.

功效 :  补脾养胃，生津益肺，补肾涩精。

1000ml water

Seasoning :

Salt to taste

Chinese Herbs Inventory for Gladys Kock Home Cooking

Chinese Herbs Ingredients for Chinese Herbal Black Chicken Soup

Method :

1. Cut whole black chicken into 4 big chunks, trim any excess skin and fat. Rinse black chicken and all Chinese herbs thoroughly and drain, set aside.

2. Parboil or scald the black chicken into boiling water and skim away any excess or visible fats. Black chicken is then removed and set aside.

3. In a clean stockpot or deep claypot, pour in 1000ml water and let it boils. When the water is rolling boil, put the black chicken and all the Chinese herbs into the pot. Turn to low heat and simmer for 1 to 2 hours. Alternatively, slow cooker (crockpot) or double-boiler can be used.

Simmer Chinese Herbal Black Chicken Soup in a Claypot

4. Add a pinch of salt to taste 5 minutes before serving the herbal soup.

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Papaya Soup with American Ginseng & Black Chicken Recipe | Easy Asian Cooking

Traditional low fat and healthy herbal soup recipe which offers excellent medicinal virtues, is brothed with papaya, black chicken and american ginseng, also a great confinement recipe for breatfeeding mums.

I like to broth traditional Chinese-styled soups especially whenever I feel the body is in need of some replenishment in one area or another.

Papaya Soup with American ginseng and black chicken is said to nourish kidneys, replenish blood, enhance digestion system and strengthen bones and tendons. This traditional low fat and healthy herbal soup is also a great confinement recipe for breastfeeding mums. The selected papaya should not be too ripe (1/3 ripen, with the criteria of papaya's skin slightly greenish-yellow in color).

As for black chicken, beyond being evil-smelling or bitter-tasting, the soup however, is tinged with sweetness from sweet dates and papaya. Black chicken enriched in protein, calcium, phosphorus, vitamin A, B1, B2, C, E, and it helps to replenish blood and Qi (boosting), liver and kidneys, expel body heat and regulate menstrual ailments. Traditional Chinese medicine has held that chicken soup made with black chicken meat is a curative food where it is usually used to make broth and braising.

Concocted from American ginseng, sweet almonds and sweet dates, the soup incorporates all the herbal essence in promoting general health. American ginseng is root of a plant similar to Korean ginseng, but it has the Yin properties which helps to clean excessive Yang in the body, whereas sweet almonds (sweet apricot kernels) target the lungs and sweet dates target the stomach and spleen.

After imbibing a bowl of this soup, overall balancing out the yin and yang within seems to be compromised.

(Philosophy of Yin and Yang in the sphere of food : Yang foods are believed to increase the body's heat (raise the metabolism), while Yin foods are believed to decrease the body's heat (lower the metabolism). The ideal belief is to consume both types of food to keep the body in balance).

A healthy chinese tonic soup recipe laid out as below.

Ingredients : 材料

1 whole black chicken (rinsed, chopped)

1 papaya (peeled, diced)

40g sweet almonds (南杏)

20g American ginseng(sliced)(花旗參)

2 sweet dates (蜜枣)

5 bowls water

Seasoning : 调味料

Salt adequate

Method : 做法

1. Scald the black chicken into boiling water. Drain up for use.

将黑鸡沸过水，捞起沥干备用。

2. Bring the water to boil into a boiling pot. Put in all ingredients and bring to boil. Simmer for 2 hours with mild flame.

煲滚清水，倒入全部材料煮沸，再以中火熬约两小时。

3. Season with salt. Stir well and ready to serve.

下盐调味搅匀后即可上桌。

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