Another easy peasy and healthy steamed herbal chicken dish but this time round, I've used a couple slices of dong quai (angelica), some kei chi (boxthorn/lycium/Chinese wolfberry) and a couple of dried red dates. Marinaded skinned chicken thighs with soy sauce, pepper, wee bit of sesame oil and Ginger wine. Placed chicken on aluminium foil, then topped with the herbs. Wrapped tightly and steamed for about 30 - 45 minutes.
This dish looked dang unappetising but the aromatic dong quai and wine wafted in the air the moment I opened the foil package. I lapped up the hearty broth in a gusto which I'm sure you will too!
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