hehe.. found this..
http://myculinaryjournal.blogspot.com/2006/10/nurturing-new-mum.html
Black Dates tea :
Plain water is a no no during confinement period. So new mothers would drink this throughout the day.
Ingredients :
12 red dates, pitted
15 black dates
15g dried longan flesh
20g tong sam
1.5 litres water
Method :
Combine all ingredients in a slow cooker and boil on slow heat, preferably overnight.
Serve the tea warm as a drink to the new mother.
Black Bean Herbal Soup
Ingredients :
1 black chicken (600g)
50g black beans, pan-fried without oil
Herbs
15g wai san
15g kei zhi
15g tong sum
15g pak kei
10g dried longan flesh
6 red dates, pitted
600ml hot water
Seasoning
1 tsp salt (optional)
Method :
Rinse all the herbs, longans, dates and drain.
Gut chicken and wash thoroughly.
Cut into four pieces. Rinse and drain.
Put all the ingredients into a double-boiler pot. Add the hot water.
Cover and double-boil for 2 1/2 to 3 hours.
Add salt, if preferred, and serve soup hot.
Steamed Herbal Chicken
Ingredients :
500g chicken or 2 drumsticks
1/2 tsp sugar
1 tsp light soy sauce
1/8 tsp pepper
Salt to taste
1 tsp sesame oil
2 slices old ginger
Chinese herbs :
25g or 2 tbsp kei zhi — washed
20g tong sum
20g hwai san
2 pieces pak kei
5 red dates — stones removed
10 pieces dried longan flesh — washed
1 piece greased-proof paper
Method :
Clean chicken and marinate with seasoning.
Heat wok with 1 tbsp oil. Fry ginger until fragrant. Add in all the herbs and 2 tbsp hot water and stir for 2-3 minutes. Dish out and put aside.
Double fold greased-proof paper and place on a deep dish. Put the chicken in the centre then pour the herbs over. Bring the four corners of the paper up to the centre and twist to seal, then tie with a thick string.
Bring a steamer with water to a rolling boil. Place the deep dish with the bundle of herbal chicken to steam for 1 - 1 ½ hours. Top up the water in the steamer if necessary.
When done, remove dish, open up the bundle and serve hot.
Ginger Wine Chicken
350g chicken — remove skin and cut into bite-size pieces
Seasoning
1/4 tsp salt
1/4 tsp pepper
a dash light soy sauce
1/2 tsp sugar
1 tbsp rice wine or Wincarnis tonic wine ( or DOM)
1 tbsp oil
1 tsp sesame oil
5 slices old ginger
10g wood fungus (mok yee)
3 tbsp ginger juice
1 cup Wincarnis tonic wine
1/2 cup hot water
Method :
Soak wood fungus in water for 30 minutes. Drain and cut into slices. Marinate chicken with seasoning for 10-15 minutes.
Heat 1 tbsp oil and 1 tbsp sesame oil in a deep saucepan. Fry the ginger slices till fragrant.
Put in wood fungus and marinated chicken and fry for 5 minutes.
Pour in ginger juice, wine and water, then cover the saucepan and allow to boil for 5 minutes. Lower the flame and simmer till chicken is tender and gravy is fairly thick.