An old recipe of mine adapted from here. Unlike those steamed herbal chicken served in the restaurant, this home cooked recipe is rather mild and sweet in taste. Kids will definitely love this!
|The gravy are so good to pair with rice.|
May 3, 2017
If you are concern about using aluminium foil in steaming, you can wrap the chicken in cooking paper.
2 Chicken Leg (I use free-range/ kampong chicken leg with skin) 鸡腿 2只
*2 inches long Codonopsis Root (Dang Shen) 党参 2寸
*1 small slice Angelica (Dang Gui) 当归1小片
*4 Seedless Red Dates 红枣4粒（去心）
*1/2 tbsp Wolfberries 枸杞子 半汤匙
*1/2 tbsp Yu Zhu 玉竹 半汤匙
3/4 tsp Salt 盐 3/4 小匙
1/4 tsp Soy Sauce 酱油 1/4 小匙
1/4 tsp Sesame Oil 麻油 1/4 小匙
*washed & soaked 预先洗干净，浸泡
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
1. Mix all ingredients in a bowl. Make sure to rub the salt all over the chicken legs.
2. Transfer to an aluminum foil (double layer). Wrap and seal, keep in the fridge let it marinate at least 1 hour.
3. Return to room temperature, steam in a hot steamer for 20-25 minutes or until 'just cooked'. The steaming time depend on the size of the chicken leg, do adjust accordingly.
4. Serve warm with steamed rice.
If you like my recipe, click here, LIKE & FOLLOW my facebook page to receive more recipe updates. If you already LIKED my page but did not see my recipes on your Facebook News Feed, click here, go to my page:
~ select FOLLOWING (next to LIKED)
~ change the setting to SEE FIRST
Some feedback from those who have tried this recipe:
|Thanks to Jackie Tan and Angelina Lai for trying my recipe :)|
|By Pearly Leong|
|By KH Chew|
|By Tricia Ng|
|By Nicole Ong|
|By Jaslin Yoke|