Steamed Chinese herbal soup-蒸鸡药材汤
recipe below:食谱在下面

味道确实不错
Cooked this tonight. Smell and taste really good.

Recipe adapted from "www.nookcook.com"

主料：

玉竹（20克），淮山（20克），党参（20克），当归（20克），甘草（15克），杞子/杞子（16G）。

- 鸡1只
- 姜3片
- 4瓣大蒜，去皮。
- 一小撮干的黑木耳，在热水中浸泡，沥干切条（可选）
- 1.5杯水
- 1汤匙香油（减少的数额，如果你想少“燥热”）
- 1茶匙酱油
- 2大匙料酒（花雕/绍兴）

步骤，

1。把鸡放在宽而深盘子。洗净药材.之后把药材，姜，蒜切木耳（如果使用）放在鸡上。
2。加入水，香油，酱油和酒。搅拌均匀。淋入鸡
3。用锡纸密封盘子。用大火直到水沸腾煮在蒸锅10分钟。
4。降低热量，继续煮约50分钟到一个小时。
5。如果需要的话，汤可加一点盐或酱油调味。用勺子淋一些汤到鸡上。即可上桌。
Ingredients:

yuzhu (20g), huai shan (20g), dang shen (20g), dang gui (20g), gan cao (15g) and qi zi/wolfberries (16g).

- 1 chicken
- 3 slices ginger
- 4 garlic cloves, peeled and slightly bruised
- a small handful of dried black fungus, soaked in hot water, drained and cut to strips (optional)
- 1.5 cup water
- 1 tbsp sesame oil (reduce the amount if you want less “heaty”)
- 1 tsp light soy sauce
- 2 tbsp Chinese wine (hua tiao/shao hsing)

Directions
1. Place chicken in a wide and deep plate. Scatter washed Chinese herbs, ginger, garlic and cut fungus (if using) over the chicken.
2. Add water, sesame oil, light soy sauce and Chinese wine. Stir to mix well. Drizzle on the chicken
3. Seal the plate with aluminum foil and cook the chicken on high heat until the water at the steamer is boiling.
4. Lower down the heat and continue to cook for about 50 minutes to an hour.
5. Season the soup to taste with salt or soy sauce if needed. Use a spoon to drizzle some soup onto the chicken. Ready to be served.