Steam Dang Gui Chicken with Black Fungus and Chilled Tofu with Century Egg
Servings Prep Time
2people 20minutes
Cook Time
Servings Prep Time
2people 20minutes
Cook Time
Steam dang gui chicken
  • 2 whole chicken leg
  • 12g black fungus
  • 5 red dates
  • 2 dang gui slice
  • 1tsp wolfberries
  • 12g ginger
Chicken marinade
  • 2tbsp oyster sauce
  • 1tsp soya sauce
  • 1/2tbsp sesame oil
  • 1/2tbsp chinese cooking wine
  • 1/4tsp salt
  • 1/2tsp corn flourĀ 
  • 1/2tsp white pepper powder
Chilled tofu
  • 1block silken tofu
  • 2 century eggs
  • japanese cuttlefish flakes
Chilled tofu sauce
  • 1tbsp soy sauce
  • 1/2tbsp fish sauce
  • 1tbsp sesame oil
  • 1tbsp water
  • 1/2tsp white pepper powder
  • 2sprig spring onion
  • 3 shallotssliced
  • 2 chilli padioptional
Prepare the chicken
  1. In a mixing bowl with chicken, pour in the marinade ingredients. Mix well, cling wrap and transfer it to the chiller for 1 hour.
  2. Soak the black fungus and red dates in a bowl of 500ml warm water for 10 minutes.
  3. Use a pair of scissors and cut away the hard part on the black fungus. Cut the red dates into 2.
  4. Deskin and julienne the ginger.
  5. Lay the black fungus on the steaming plate. Place the chicken leg on it.
  6. Spread the julienned ginger and place dang gui, red dates and goji berries on the chicken.
  7. Heat up the steamer till the water boils. Place the chicken into the steamer and steam it for 25 minutes.
Prepare the chilled tofu
  1. Mix the sauce ingredients in a bowl. Set aside.
  2. Peel the century eggs. Cut into cubes. Set aside.
  3. Place the tofu into a serving plate.
Garnish and serve
  1. Spread century egg over the tofu and pour sauce over it.
  2. Garnish with more spring onions and japanese cuttlefish flakes on the tofu and serve.
  3. Turn off the heat, take the chicken out from the steamer and serve.