
You can use either Chicken Maryland (refers to the thigh and leg)like what I have here or you can substitute it with chicken wings, or cut chicken pieces.
Ingredients:
1 Chicken Maryland, trim
2 Stalks of Spring Onion, cut into sections
1/2 Tablespoon of Grated Ginger
1/2 Teaspoon of Salt
1 Teaspoon of Wolfberries
2 Red Date, halves
1 Tablespoon Rice Wine, optional
Method:
1. Clean and trim the chicken fats, pat dry with paper kitchen towel then rub salt and ginger all over it and set aside.
2. Get a ceramic bowl or deep plate, arrange some spring onion at the base (this is to act as a supporting based to let the chicken cook through easily) then place the marinate chicken on top of it.
3. Next put half of the remaining spring onion on top of the chicken together with the red date and set aside in the fridge to marinate for about 30 minute or longer.
4. Remove from the fridge 5 minutes before steaming and steam it over medium heat for about 20 - 25 minutes or till chicken is cook through when you poke it with fork and the juice runs out clear.
5. Remember to add in the wolfberries and rice wine after 15 minutes of steaming time.
Note:
a) You can also cover the bowl or plate with a foil to keep steam chicken moist and as well trap the fragrant of the dish but then you might need a longer steaming time for this. Usually I will cover only when I add herbs to it so as to keep the fragrant of the herbs.
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