Ingredients
Steam dang gui chicken
- 2 whole chicken leg
- 12 g black fungus
- 5 red dates
- 2 dang gui slice
- 1 tsp wolfberries
- 12 g ginger
Chicken marinade
- 2 tbsp oyster sauce
- 1 tsp soya sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp chinese cooking wine
- 1/4 tsp salt
- 1/2 tsp corn flour
- 1/2 tsp white pepper powder
Chilled tofu
- 1 block silken tofu
- 2 century eggs
- japanese cuttlefish flakes
Chilled tofu sauce
- 1 tbsp soy sauce
- 1/2 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp water
- 1/2 tsp white pepper powder
- 2 sprig spring onion
- 3 shallots sliced
- 2 chilli padi optional
Instructions
Prepare the chicken
- In a mixing bowl with chicken, pour in the marinade ingredients. Mix well, cling wrap and transfer it to the chiller for 1 hour.
- Soak the black fungus and red dates in a bowl of 500ml warm water for 10 minutes.
- Use a pair of scissors and cut away the hard part on the black fungus. Cut the red dates into 2.
- Deskin and julienne the ginger.
- Lay the black fungus on the steaming plate. Place the chicken leg on it.
- Spread the julienned ginger and place dang gui, red dates and goji berries on the chicken.
- Heat up the steamer till the water boils. Place the chicken into the steamer and steam it for 25 minutes.
Prepare the chilled tofu
- Mix the sauce ingredients in a bowl. Set aside.
- Peel the century eggs. Cut into cubes. Set aside.
- Place the tofu into a serving plate.
Garnish and serve
- Spread century egg over the tofu and pour sauce over it.
- Garnish with more spring onions and japanese cuttlefish flakes on the tofu and serve.
- Turn off the heat, take the chicken out from the steamer and serve.