Yomeishu Recipe

Yomeishu Recipe

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Steamed Yomeishu Chicken Mid-Joint Wings

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Yomeishu Drunken Prawns

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Yomeishu Drunken Prawns

Steamed Yomeishu
Chicken Mid-Joint Wings

01

Ingredients

Method

12 chicken mid-joint wings

1 tbsp Wolfberries

5 Red Dates

5 tbsp Water/ Stock (or 2 cups of Yomeishu) *

4 Dried Mushroom (soaked and cut strips)1 Piece of Black Fungus (soaked and cut strips)

1 Piece of Ginger (finely shredded)

  1. Rinse the chicken mid-joint wings with water.

  2. Place the chicken mid-joint wings into a bowl and season them with the “Marinade” for at least an hour. **

  3. Heat up the water in a wok/ pan.

  4. Place the chicken onto a porcelain plate or a metal plate

  5. Rinse the wolfberries and red dates.

  6. Arrange the dried mushroom, black fungus, ginger, wolfberries and red dates on top of the chicken mid-joint and pour 2 cups of Yomeishu onto the plated chicken mid-joint wings.

Ingredients

12 chicken mid-joint wings

1 tbsp Wolfberries

5 Red Dates

5 tbsp Water/ Stock (or 2 cups of Yomeishu) *

4 Dried Mushroom (soaked and cut strips)1 Piece of Black Fungus (soaked and cut strips)

1 Piece of Ginger (finely shredded)

Method

  1. Rinse the chicken mid-joint wings with water.

  2. Place the chicken mid-joint wings into a bowl and season them with the “Marinade” for at least an hour. **

  3. Heat up the water in a wok/ pan.

  4. Place the chicken onto a porcelain plate or a metal plate

  5. Rinse the wolfberries and red dates.

  6. Arrange the dried mushroom, black fungus, ginger, wolfberries and red dates on top of the chicken mid-joint and pour 2 cups of Yomeishu onto the plated chicken mid-joint wings.

Yomeishu Drunken Prawns

02

Ingredients

Method

8 tiger prawns 4 pieces of yuzhu (Solomon’s Seal)

1 tbsp wolfberries

3 pieces danggui (Chinese angelica)

4 piece dang shen (codonopsis root)

150ml Yomeishu

600ml water

3 tsp light soya sauce

Pinch of sugar

  1. Marinate prawns in Yomeishu overnight
  2. Rinse the Chinese herbs except wolf errors , keeping the wolfberries separate.
  3. Boil 600ml of water in clay pot. Add in the yuzhu, dang shen and danggui. Continue to boil for 30 min.
  4. Add in prawns with Yomeishu
  5. Once the prawns cook, add the wolfberries and season with light soya sauce and pinch of sugar.

Ingredients

8 tiger prawns 4 pieces of yuzhu (Solomon’s Seal)

1 tbsp wolfberries

3 pieces danggui (Chinese angelica)

4 piece dang shen (codonopsis root)

150ml Yomeishu

600ml water

3 tsp light soya sauce

Pinch of sugar

Method

  1. Marinate prawns in Yomeishu overnight
  2. Rinse the Chinese herbs except wolf errors , keeping the wolfberries separate.
  3. Boil 600ml of water in clay pot. Add in the yuzhu, dang shen and danggui. Continue to boil for 30 min.
  4. Add in prawns with Yomeishu
  5. Once the prawns cook, add the wolfberries and season with light soya sauce and pinch of sugar.

Yomeishu Drunken Prawns

03

Ingredients

Method

1 large kampung chicken

1½ kg plain flour

3 tbsp salt

900ml water (or more to make a pliable dough)

2-3 dried lotus leaves (soaked overnight)

60 ml Yomeishu

Seasoning

1 large kampung chicken

1½ kg plain flour

3 tbsp salt

900ml water (or more to make a pliable dough)

2-3 dried lotus leaves (soaked overnight)

60 ml Yomeishu

Herb Stuffing

5g Angelica Sinensis (tong kwai)

15g Goji Berries (kei chi)

10g Solomon’s Seal (yu zhu)

5g Lovage Root (chuan xiong)

8 dried scallops

3 dried mushrooms, soaked till softened

½ cup chicken stock

  1. Mix all seasoning ingredients in a bowl
  2. Rub seasoning outside and cavity of the chicken
  3. Pour 20ml Yomeishu into the cavity of the chicken and 20ml extra on the chicken
  4. Cover and let it marinate overnight
  5. Simmer ingredients for herb stuffing with ½ cup chicken stock. Once stock reduce by half transfer to a bowl and mix in goji berries
  6. Stuff the herbs into the chicken cavity
  7. Mix 1½ kg plain flour, 3 tbsp salt and 900ml water to form a pliable dough.
  8. Cover and rest dough 30 min
  9. Pre-heat oven 200°C
  10. Roll dough into a thick rectangle, enough to wrap the chicken
  11. Place the lotus leaves on the rolled dough
  12. Place chicken on the lotus leaf. Wrap the chicken with lotus leaf. Make sure it’s secure and no holes
  13. Securely wrap and seal the lotus wrapped chicken with the rolled dough
  14. Place it on a roasting tray
  15. Bake for 2 hours in oven
  16. Let chicken rest for 30 min before cracking it open
  17. Pour 20ml of Yomeishu over the chicken
  18. Serve immediately

Ingredients

1 large kampung chicken

1½ kg plain flour

3 tbsp salt

900ml water (or more to make a pliable dough)

2-3 dried lotus leaves (soaked overnight)

60 ml Yomeishu

Seasoning

1 large kampung chicken

1½ kg plain flour

3 tbsp salt

900ml water (or more to make a pliable dough)

2-3 dried lotus leaves (soaked overnight)

60 ml Yomeishu

Herb Stuffing

5g Angelica Sinensis (tong kwai)

15g Goji Berries (kei chi)

10g Solomon’s Seal (yu zhu)

5g Lovage Root (chuan xiong)

8 dried scallops

3 dried mushrooms, soaked till softened

½ cup chicken stock

Method

  1. Mix all seasoning ingredients in a bowl
  2. Rub seasoning outside and cavity of the chicken
  3. Pour 20ml Yomeishu into the cavity of the chicken and 20ml extra on the chicken
  4. Cover and let it marinate overnight
  5. Simmer ingredients for herb stuffing with ½ cup chicken stock. Once stock reduce by half transfer to a bowl and mix in goji berries
  6. Stuff the herbs into the chicken cavity
  7. Mix 1½ kg plain flour, 3 tbsp salt and 900ml water to form a pliable dough.
  8. Cover and rest dough 30 min
  9. Pre-heat oven 200°C
  10. Roll dough into a thick rectangle, enough to wrap the chicken
  11. Place the lotus leaves on the rolled dough
  12. Place chicken on the lotus leaf. Wrap the chicken with lotus leaf. Make sure it’s secure and no holes
  13. Securely wrap and seal the lotus wrapped chicken with the rolled dough
  14. Place it on a roasting tray
  15. Bake for 2 hours in oven
  16. Let chicken rest for 30 min before cracking it open
  17. Pour 20ml of Yomeishu over the chicken
  18. Serve immediately

Caring Life

Yomeishu

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Caring Life

Yomeishu