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Tuesday, 17 June 2014

Steamed Kampung Chicken with Dang Gui & Wolfberry 枸杞当归蒸甘榜鸡

Steamed Kampung Chicken with Dang Gui & Wolfberry
(aka Steamed Free Range Chicken with Angelica and Wolfberry)

This is a very simple steamed chicken with herbs. I got the idea from my mom. She's very good in cooking, from simple to super complicated dishes, she can handled all by her own. Whenever I ran out of idea of what to cook or what seasoning to be used, I will give her a call and she will give me the answer right away. My mom is my SUPERMOM. 


Important Notes:

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Fresh Kampung Chicken (free range chicken) leg and thigh or any parts of your preference

Seasoning: very small amount

Some Salt to taste

Soy Sauce 

Sesame Oil


1 thin slice of Angelica (dang gui 当归)

if you don't like Dang gui, just omit this and add some Shao Xing Wine. 

Ginger (thinly sliced/shredded)

Photo updated 11 July 2015


1. Wash and dry the chicken. Add in seasoning and marinate for 30 minutes.

2. Add in wolfberry and angelica. Topped with ginger.

3. Steam for 15 minutes or until just cooked. Serve warm.

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