Friday, July 3, 2009

'Dang gui' Braised Chicken

'Dang gui' is one of many species of the herb angelica and each type of angelica is traditionally used to treat different disorders. For instance, Chinese and Japanese angelica are the varieties that have been used historically to treat women's health disorders. And 'dang gui' roots contain phytoestrogens, which are chemicals found in plants that mimic the effects of estrogen in the body. It is to help balance women's hormone levels, both restraining and supplementing the body's production of estrogen as needed. It is also used to treat menstrual and menopausal symptoms, including migraine, cramps, mood fluctuations and hot flashes. It can also help to speed a woman's recovery from childbirth and symptoms of low energy or chronic fatigue.

Such a long story about this 'dang gui' ! Are you asleep?? 'Dang gui' is mostly recommended in boiling soup but I also used in other cooking. This is one of the recipe 'Dang gui' braised chicken with mushroom. I just love the aroma of 'dang gui' and that's something that I couldn't describe in words! The picture shown the above is 'dang gui' roots and 'dang gui' slices that we used in cooking. Let me show you the recipe!

Ingredients :

2 whole chicken leg (cut small/whole leg)
300gm dried mushroom (soaked untill soft)
5 slices 'dang gui'
some sliced onion
a few whole pce of ginger (slightly pound)
some dried wood ear fungus 'mu er' (soaked untill soft)
3 cups water

Seasoning :

1/2 cup vegeterian oyster sauce
2 tbsp dark soya sauce
2 tbsp light soya sauce
some pepper to taste

*Thickening : 2tspn tapioca flour + 2tbsp water

Method :

- preheat frying pan/wok with 1/2 cup cooking oil.
- stir in ginger & onion untill fragrant.
- and place in the chicken.
- then add in mushroom & wood ear and simmer for another 5 mins.
- stir in all the seasoning except thickening.
- next pour in water and bring to boil under medium heat.
- finally, add in 'dang gui' slices and cook under low heat for about 20 mins or untill the meat is tender.
- make sure the water does not dry up and stir gradually.
- add in thickening once its ready (the meat became tender).
- off the heat and serve hot.

7 comments:

finsmom said...

What an interesting recipe! Looks like a keeper to me :)

Mary said...

Fascinating information about angelica. The recipe has me intrigued. I've bookmarked for a cooler day. Have a wonderful weekend.

Chow and Chatter said...

great info looks great does it taste like Mushroom?

bagnatic said...

this is the roaming belly from foodbuzz :) dropped in to say hi! your beagle is adorable! i have one too :)
is that shitake mushrooms?

My Little Space said...

Hi C&C,

I've no idea how to describe exactly the taste; but I can tell you that it tasted a little of everything. The best it's the 'dang gui' flavour. Have a nice day!

Hello Bagnatic,

Welcome to my blog. Yes, that is shitake mushroom and it tasted terribly good with the 'dang gui' gravy! Hope you'll like it! Have a wonderful weekend.

kitchenocd said...

This is going to go into my "fall back recipe" pile, and don't worry, I write where I found the recipes in my pile so I can find more!
-BakerTiffany via FoodBuzz

The Gypsy Chef said...

I've done my research. Good for headaches huh? I'm going to give it a try. I am making soup, combining your recipe and a recipe from an asian cookbook I have. I'll keep you posted.
Pam

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