Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods
2 chicken whole legs (cut into pieces)
50g shredded young ginger
10g wolfberries (soaked in the water until soften)
380ml homemade glutinous rice wine
2 tbsp sesame oil
1 tsp salt
1 tbsp ginger juice
1 tbsp Chinese cooking wine
¼ tsp ground white pepper
1 tbsp tapioca flour
1 tbsp crushed rock sugar
- Marinate the chicken pieces with marinade and set aside for 30 minutes.
- Place the marinated chicken pieces in a heatproof bowl, add in wolfberries.
- Heat up sesame oil in a preheated saucepan to saute the ginger over a low heat until fragrant and slightly golden in colour. Pour in glutinous rice wine, bring to boil, remove from heat, and transfer to marinated chicken.
- Steam it in the preheated steamer over high heat until chicken are cooked thorough. Serve hot.