2g Chuan Xiong 5g Tang Gui 15g Bei Qi [Method] 1. Rinse the chicken, pat-dry, take a fruit fork and gently inserted on chicken. 2. Place all herbal into the cast iron pot, add water and chicken and bring it to boil. 3. Cover with lid, simmer for 10 minutes with low heat. （don't open the lid immediately, let all the herbs soften for 10 minutes in the pot or ) 4. Remove from stove, carefully remove the chicken and stuff some herbs in the cavity. Then sealed with a toothpick. 5. Return the chicken to the cast iron pot, with the chicken breast facing up. 6. Preheat oven to 200C and roast chicken for 1 hour with cover lid. Then, remove from oven and pour the herbal soup on the chicken. Continue to roast for another 20 minutes to brown the chicken skin with lid open. 7. Season with salt, and carve chicken or serve s whole.
1. Dissolve castor sugar and fresh milk with low heat by using the double boiled method. 2. Cream butter at medium speed till light and fluffy, gradually add in sugar mixture and continue beat until smooth. 3. Add in flour, ground almond and salt, mix well. 4. Place the batter into piping bag and pipe onto lined paper tray with desired design. Sprinkle with almond nibs and castor sugar. 5. Bake in preheated oven at 170C for 20 minutes until slightly brown.