2 Kampong Chicken Legs (washed, trimmed of excess fat)
11/2 bottle of Brand/New Moon chicken essence
4 slices of danggui/mushrooms
8 red dates
1 tbsp wolfberries
100 ml water
1 tsp salt
1 tsp hua tiao jiu
1 tsp cornflour
1) Season chicken legs with marinade for 2-3 hours.
2) Place chicken in a heat-proof dish/plate. Arrange red dates, wolberries, danggui and water, pour chicken essence over. Cover with aluminiun foil.
3) Place in a steamer and steam for 30-40 minutes or until chicken meat is tender. Remove and garnish with coriander. Serve hot.