400 gm of chicken (cut into pieces)
5 slices of Tong Kuai (Anglelica)
1 tablespoon Kei Chi (Wolfberry)
1 cup of home made Chinese red wine
1 tsp of tapioca flour
1 tsp of salt
1. Rub the tapioca flour and salt onto the chicken.
2. Place the Tong Kuai (at the bottom) and the chicken on a steam plate.
3. Pour the red wine into the steam plate and sprinkle the Kei Chi on the chicken.Steam at high heat for 15 minutes. Serve hot.