Food Discovery: Teck Sing Paper Wrapped Herbal Chicken
When it comes to food destinations in Johor Bahru, I guess there are a lot of wonderful food places that we can venture out. One can be satisfied with different cuisines from Malay style, Indian food with different Indian spices, Western food in different versions, Korean food (mostly spicy), Japanese food like sushi, Chinese food, Vietnamese food, and so on and so forth.
This time around, let me share with you my food discoveries about the popular Paper Wrapped Herbal Chicken of Restoran Teck Sing (Restoran is a Malay term for Restaurant) located in Taman Sentosa, Johor Bahru. A friend of mine told me to feature them on my food review segment and be part of my #JomtaraletSuppportLocal stories and here I am sharing with you this.
Restoran Teck Sing Paper is known in the Johor Bahru ( I think even for Singaporeans) for their tasty Herbal Wrapped Chicken of which always been visited by family and friends especially during auspicious events like Chinese New Year, Valentines Days, Hari Raya, Christmas Day, New Year’s Eve, New year’s Day and other special occasions and holidays of the year.
I didn’t have the chance to dine in to their place due to MCO hence, we ‘tapaw’ (Malay term for take away) their famous Herbal Wrapped Chicken to be part of our lunch meal for the day.
For those who don’t know about this dish, this is actually a dressed chicken steamed in various Chinese medicinal herbs such as “yu zhu” and “dang gui”. These herbs are known to boost energy and helps to aid stomach discomfort as well as to help regulate our blood. It is also believed that this kind of cooking style is one of the healthiest ways of cooking because no additional fats were used. The dish was purely steamed for about 60-70 minutes depends on how big the chicken is.
In terms of taste, I would say that this dish was really full of different surprises in my tastebuds. The softness of the chicken meat with the taste of those herbs was phenomenal.
I like every bite of it. It’s really tasty and it’s good to mix with white rice. The smell of the “dang gui” is really powerful. I found it to be worth ordering for. I believe it is a good recommendation to all friends of all ages.
In the same manner, I also researched about this food, and perhaps I can share with you a worthy recipe that you can try. Of course, I wasn’t able to capture the recipe of their version, but perhaps this type of recipe may be helpful to you as you try this out to serve your family.
THE INGREDIENTS
- 1-1.3 KG of chicken (whole)
- 1 tablespoon of dark soy sauce
- 1 table spoon of light soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon of olive oil (optional)
- 3 tablespoon Shaoxing wine
- 2 tablespoon sugar
- 1/2 teaspoon ground white pepper
- 5 dried shiitake mushrooms
- 3 cloves garlic, peeled and bruised
- 2 inch ginger, thinly sliced
- 20 gram codonopsis root (‘dang shen’) must cut into 2" pieces
- 20 gram angelica root (‘dang gui’), cut it in about 8 pcs
- 5 slices of “yu zhu”
- 5 gram Chinese ginseng (‘hua qi shen’)
- 10 gram goji berries (‘gou qi’)
- 5-6 pcs of red dates/jujube (‘hong zao’)
INSTRUCTIONS
- Make sure the chicken is well cleaned (dressed).
- Put all the ingredients into the chicken cavity.
- Seal the chicken with toothpick so all the ingredients will not come out while being steamed.
- Put the chicken in a steamer. Once the steamer reached its maximum heat, turn it to low heat and braised it for about 60-70 minutes (using low heat) until the chicken is soft.
RECIPE REFERENCESeashore Publishing Sdn Bhd / Chong Mio Eng
DISCLAIMER
Reviewed food was based on the date the food was ordered. Reviews given were based honest feedback. The featured restaurant may have better menus which may even better according to your preferences. Meanwhile, the recommended recipe is also based on your preferences. There are other choices online for you to choose from too.
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