I love salted chicken (盐焗鸡) very much but I never failed becoming thirsty after eating (those I bought from outside). Therefore I wish to homecook my own salted chicken with herbal medicine, with my acceptance level of saltiness.
This is my Steamed Salted Herbal Medicine Chicken 蒸药材鸡.
One whole kampung chicken RM15. I rubbed the whole body (both inside and outside) with salt and stayed aside for 4 hours. After washing away the salt, it is ready to be used.
Ingredients are : red dates and dried longan ~10pcs each (soaked ahead so that it won’t absorb the gravy later), wolfberry (~2 table spoons), 玉竹,北芪, 当归 and 党参 . All these could be adjusted to suit your taste – how sweet you want it to be or how thick flavour of 当归 you wish to have.
Stuffed all the above ingredients inside the stomach of the chicken,I left some outside. I locked the opening with toothpicks.
I wrapped it up with tin-foil paper and steamed for 1 hour – 1 hr 15 mins under high flame. In between I topped up once with boiled water (freshly boiled).
Here is how it looked like. The great herbal medicine smell would welcome you first upon unwrapping the foil! 
Scooped out one spoonful of gravy to taste first! Hmm…..yummy!
Cut open the stomach to dig out the ingredients and get ready to eat. 
See? The drumstick looked tender.
The skin was thin, 甘榜鸡 (kampung chicken) mah!
Digging all these out to eat! Don’t waste them. They were sweet!
The chicken wing portion looked great too uh?! Even the breast meat was not too disheartening. I would say that it was 7/10 if compared to drumstick/chicken wing portion (let say there are 10).
Not a single drop of water being added. All was from the chicken itself and a little portion from soaked ingredients. 
The gravy was sweet. You could add/minus the ingredients to suit your own flavour. Oily?! Minimum!
No MSG and no need artificial flavouring like condensed chicken stock liquid or oyster sauce! Healthy and safe to eat. 
