Three-in-One Meal (Rice, Steamed Egg and Dang Gui Chicken)

three in one meal

The Ingredients:

Dang Gui Chicken

  • 500 g whole chicken leg (approx. 1 leg), with skin and bone, cut to 8 pieces
  • 10 g Simply Natural Qing Yuan Dried Black Fungus, soaked to soften
  • 30 g fresh ZENXIN Organic Ginger slices
  • 2 ZENXIN Organic Garlic cloves, cut in slices
  • 1 tbsp Simply Natural Goji Berries
  • 5 Simply Natural Jujube Red Dates, pitted, cut in halves
  • 1 tsp dang gui (Chinese angelica root) powder
  • 1 tsp Simply Natural Premium Grade Organic Soy Sauce
  • ½ tsp Simply Natural French Sea Salt
  • 1 tsp Simply Natural Organic Cold Pressed Sesame Oil, dark roasted
  • 1 tbsp Chinese rice wine (Shaoxing Hua Tiao)
  • or 1 tbsp mirin

Steamed Egg

  • 240 g water
  • 150 g ZENXIN Organic Antibiotic Free Eggs (Selenium Enriched) (approx. 3 eggs)

Steamed Rice

  • 200 g rice
  • 1000 g water
  • 1 tsp Simply Natural Premium Grade Organic Soy Sauce, to drizzle
  • 1 sprig fresh ZENXIN Organic Coriander, leaves only, to garnish

Methods

Dang Gui Chicken

  1. Place a bowl on mixing bowl lid, weigh in chicken pieces, black fungus and ginger slices. Add garlic slices, goji berries, red dates, dang gui powder, light soy sauce, salt, sesame oil and rice wine to it. Mix and marinate for 1 hour in refrigerator. Transfer marinated chicken into a steaming dish (Ø 15 cm). Arrange in Varoma dish. Set aside.

Steamed Egg

  1. Place a jug on mixing bowl lid, weigh in water and set aside. Insert butterfly whisk. Place eggs in mixing bowl, beat 10 sec/speed 3.
  2. Beat without measuring cup 10 sec/speed 3. Meanwhile, add water through hole of mixing bowl lid. Arrange 5 heat-resistant moulds (Ø 7 cm) on Varoma tray. Pour egg mixture equally into each moulds and set aside. Rinse mixing bowl.

Steamed Rice

  1. Insert simmering basket, weigh in rice. Remove simmering basket and rinse rice with running water. Let rice drain in simmering basket and set aside.
  2. Place water in mixing bowl, insert simmering basket with rice, set prepared Varoma dish and Varoma tray into position. Close Varoma lid, steam 20 min/Varoma/speed 4. Remove Varoma and set aside. Remove simmering basket with spatula, transfer steamed rice to a thermal serving bowl to keep warm. Carefully open Varoma lid, drizzle light soy sauce on each steamed egg. Sprinkle chopped coriander on steamed dang gui chicken to garnish. Serve hot.

Dang Gui Chicken

  1. In a mixing bowl, add chicken pieces, black fungus, ginger slices, garlic slices, goji berries, red dates, dang gui powder, light soy sauce, salt, sesame oil and rice wine. Mix well and marinate for 1 hour in refrigerator. 
  2. Steam the marinated chicken pieces for 30 minutes. 

Steamed Egg

  1. Beat 3 eggs and add water accordingly. 
  2. Mix well and steam for 15 minutes. 

Steamed Rice

  1. Place rice and add water accordingly. 
  2. Steam for 20 minutes.

THE INGREDIENTS

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