4-5 chicken legs – deboned and remove excess fat
11/2 tsp salt
1 tbsp Shaoxing Jiu
11/2 tbsp Huiji Waist Tonic
3 pieces danggui
1 tsp sesame oil
Dash of pepper
1 tsp Chicken powder
1 tbsp corn flour
Chilli Sauce Ingredients
2 tbsp plum sauce
2 tbsp Thai Chilli sauce
1 tsp Thai Suki Sauce
1/2 tsp fish sauce
1 tsp brown sugar
1 tsp black/white vinegar
1 tsp roasted sesame seed
Red Dates and Longan In Huiji Sauce
50 ml Huiji Waist Tonic
Juice from steaming the wrapped chicken
5 red dates – steamed and roughly chopped
3 dried longan – steamed and roughly chopped
Salt to taste
1) Rub boneless chicken legs with seasoning ingredients and marinade for about 15 minutes.
2) Use aluminium foil, place ginger slice on chicken leg and roll it up like a giant candy. Do the same to the rest. Steam over rapidly boiling water for about 25-30 minutes or till cooked through. (Retain the juice and set aside for later use).
3) Put the chicken ‘candy’ into icy cold water with the foil’s on (it’s to cool down the chicken and give it the jelly texture). Chill for about 4 hours.
4) Remove the foil and slice into pieces (pour the retain juice over the chicken) and serve with Chilli Sauce and Red Dates and Longan Sauce.