Ingredients
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
Method
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.
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
Method
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.