Steamed Chicken With Angelica Sinese

by Cristabel Chia @ 15 Jan 2016

1 kampung chicken, cut through the breast
2 tsp salt
1 tsp chicken powder
Potato starch, for coating
200ml hua diao jiu (Chinese rice wine)
6g angelica sinese slices(female ginseng)
Chinese wolfberries, parsley and sliced gingers, for garnishing

Rub the kampung chicken with salt, chicken powder and potato starch. Pour the hua diao jiu over and marinate the seasoned kampung chicken for about 30 minutes. Place the marinated kampung chicken onto a cling wrap and top with angelica sinese slices. Wrap into a parcel and place onto a heatproof dish. Steam in a prepared hot steamer over a high heat for about 35 minutes. Remove the steamed kampung chicken from the resulting chicken sauce and set aside to cool. Once cooled, cut the steamed chicken into pieces and place onto a serving plate. Ladle the chicken sauce over and garnish with Chinese wolfberries, parsley and sliced gingers. Serves 4

Steamed Chicken With Angelica Sinese

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