Monday, December 28, 2009

Steamed red wine chicken

Family members have been continuously blessed with babies particularly this year and my mom has been making the Chinese red wine for them to be consumed during their confinement. My mum, as usual would keep few bottles of the red wine for me to cook one of my favourite dish…. the red wine chicken.

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.