Recipe Ingredient
- 500g kampung chicken or 2 drumsticks
- 1/2tsp sugar
- 1tsp light soy sauce
- 1/8tsp pepper
- salt to taste
- 1tsp sesame oil
- 2 slices old ginger
- 25g or 2 tbsp kei chee (washed)
- 20g tung sum
- 20g hwai san
- 2 pieces pak kei
- 5 red dates (stones removed)
- 10 pieces dried longan flesh (washed)
- 1 piece cellophane paper (available at stationery shops)
Instructions
- Clean chicken and marinate with seasoning. Heat wok with 1 tbsp oil. Fry ginger until fragrant. Add in all the herbs and 2 tbsp hot water and stir for two to three minutes. Dish out and put aside.
- Double fold cellophane paper and place on a deep dish. Put the chicken in the centre then pour the herbs over. Bring the four corners of the cellophane paper up to the centre and twist to seal, then tie with a thick thread/cord.
- Bring a steamer with water to a rolling boil. Place the deep dish with the bundle of herbal chicken to steam for one to one and a half hours. Top up the water in the steamer if necessary.
- When done, remove dish, open up the bundle and serve hot.
