Steamed ginger wine chicken

My mum recently sent quite a number of recipes she photocopied from recipe books. I picked this recipe to try while Matt was sleeping today. Preparation time was only 10 mins. Cooking time was 20 mins (in the steamer). Easy huh?

Ingredients:

2 whole chicken legs (chopped into big pieces)

10gm cloud ear fungus (soaked and shred into small pieces) - I omitted this

20 kei chi

5 pieces dang gui (soaked in a little hot water)

Seasoning:

3 tbsp ginger wine (Can substitute with Shaoxing wine)

1 tbsp ginger juice (I omitted this)

1 tsp salt

1/2 tsp sesame oil

1 tbsp oyster sauce

1/2 tbsp tapioca flour

Method:

1) Place chicken pieces, seasoning and cloud ear fungus into a big bowl. Mix well.

2) Arrange the chicken pieces on a plate. Scatter kei chi on top. Place dang gui on surface.

3) Steam the chicken over rapidly boiling water for 15-20 mins till meat has cooked thoroughly.

If you are not sure how dong gui looks like, this is how it looks like:

You can easily get ginger wine from the wine section in the supermarket.

Verdict: Simple and yummy! Love the taste of the gravy. Give it a try.