Recipe courtesy of Sherson Lian

 

METHOD:

  1. Clean and cut the chicken into small pieces then throw into boiling water, cook for 1 minute then remove. Ensure not to cook chicken thoroughly as it will be steamed further.
  2. In a large glass container, mix the ginger, wood ear fungus, goji berries, red dates, chicken essence, salt, Chinese rice wine and soy sauce together. Ensure you mix well.
  3. Place the semi-cooked chicken into the mixture and mix well.
  4. Steam for 30 minutes or until chicken is cooked.
  5. Garnish with spring onion and coriander then serve hot!

 

INGREDIENTS: 

  • ½ kampung chicken, cut to small pieces
  • 100 grams old ginger, sliced
  • 50 grams wood ear fungus, cut into small pieces
  • 1 tablespoon goji berries
  • 4 red dates, soaked for 30 minutes
  • 1 bottle chicken essence
  • Salt to taste
  • 2 cap Chinese rice wine
  • 1 tablespoon light soy sauce
  • Spring onion and coriander for garnish