Tested Recipe Adapted from Agnes Chang
2 chicken whole legs
10 red dates
1 tbsp qi zi
30g yu zu
4 slices dang gui
- Remove skin from the chicken whole legs and cut into pieces. Blanch chicken pieces in ½ pot of boiling water for 3 minutes. Dish up and rinse well.
- Put all ingredients into a double boiler and double-boil for 3 hours using medium heat. Serve hot.