Chicken In Dang Gui Sauce. Pinch of Pepper Chicken In Dang Gui Sauce LeeGoh. A GREAT DISH FOR WOMEN WITH A LOT OF HEALTH BENEFIT. As there are various plant-based ingredients (e.g. black fungus, red dates) in this dish as well, I usually just pair this with rice and it makes for a balanced meal.

Simply mix the sauce ingredients - soy sauce, fish sauce, sesame oil, water, pepper, chopped spring onion, sliced shallots and chilli padi if you want a nice spice to the tofu. Add the shiitake mushroom, wolfberry fruit, angelica root, jujube fruit, Shaoxing wine, soy sauce, and salt. Dang Gui is popularly used to make Chinese tonics, but I also enjoy using it to prepare dishes like this Healthy Steamed Dang Gui Chicken with Black Fungus (当归黑木耳蒸鸡). You can cook Chicken In Dang Gui Sauce using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken In Dang Gui Sauce

It's 1 of chicken chop in pcs.
You need 2 tbsp of brown sugar.
You need 6 slice of dang gui (chinese angelica root).
You need of sauce.
Prepare 3 tbsp of shao xing wine.
You need 2 tbsp of light soy sauce.
You need 2 tbsp of dark soy sauce.
Prepare 1 of candy date.
You need 3 tbsp of dice garlic.
Prepare 1 1/2 tsp of five spice.
It's 5 of star arnis.
It's 2 cup of water.
It's 1 tbsp of oil.
You need 3 tbsp of thai sweet cili sauce.
You need 6 slice of thumbs size ginger.

The chicken is fragrant and tender, and tastes wonderfully appetizing with the addition of Black Fungus (木耳), Wolfberries (枸杞子) and Red Dates (紅棗). On top of that, I added some wolfberries and red dates to make the sauce sweeter. I also add in a few pieces of Chuan Gong 川芎 (Szechwan Lovage Rhizome) for the aroma. If you use to making Dang Gui Chicken Soup, try roasting it for a change.

Chicken In Dang Gui Sauce instructions

Mix all ingredient for sauce.
With oil brown chicken then add brown sugar mix well till sugar dissolved then add sauce and bring to a boil.
Simmer for 10 minute dont open lid shake pan only.
Mix well then add dang gui and simmer for another 2 minute.

Marinade chicken flesh with salt and wine. Rub sesame oil on the skin. Place chicken thighs in a large steaming plate lined with ginger slices and scallion stalks. Rub the chicken entirely with dark soya sauce. Using a sharp skewer, poke the chicken all over with it, in particular the thigh area. (As the thigh area is often the part where the meat tends to take longer to be cook through.) Rinse the herbs and soak them in water briefly.