4 chicken drumsticks/1/2 Kampong chicken (cut to bite size)
1 sprig coriander leaves
A handful of small black fungus (soaked in water till soft – remove hard bits)
4 pieces dried shitake mushroom (soaked till soaked and sliced)
1 tbsp wolfberries
4 slices of danggui
8 red dates – halved
Sauce Ingredients (combined together)
4 tbsp light soy sauce
2 tbsp shaoxing jiu
1 tbsp ‘ang jiu’ (chinese red rice wine – optional)
2 tsp sesame oil
Dash of white pepper
50 ml chicken broth/water
7 slices ginger – shredded thinly
6 slices ginger – minced finely (to extract the juice)
1/2 tsp of salt
1/2 tbsp corn flour
1) In a mixing bowl, marinade chicken with ginger juice, salt and corn flour for 15 minutes. Transfer to a steaming plate lined with aluminium foil.
2) Pour the sauce ingredients over the chicken, place the shredded ginger, black fungus, danggui, mushroom, red dates & wolfberries on top and mix evenly.
3) Steamed over rapidly boiling water for 20 minutes or until just cooked through.
4) Serve hot garnished with coriander leaves.