Steamed Herbal Chicken

Name: Steamed Herbal Chicken
Yield: 4 - 6 servings
Cuisine: British
Ingredients: 6 chicken legs (whole chicken legs, Marylands in Australia); 1-2 packs Dun Ji Tang Herbal Mix (see pic); 2 tbsp finely Julliened Ginger; 1 tbsp Sesame oil; 1 tbsp light soy sauce; 3 tbsp Oyster Sauce or to taste; 4 tbsp Shao Hsing - Chinese cooking wine; 4 tbsp water; 1-2 tsp corn flour; 1 pinch salt to taste

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#GlobalApron , Week 16
⭐ Ingredient : Chicken Leg

#GlobalApron2024 #week16 #chicken #chickenleg #steamed #herbs #herbal #soup #chinese

#GlobalApron , Week 16
⭐ Ingredient : Chicken Leg

#GlobalApron2024 #week16 #chicken #chickenleg #steamed #herbs #herbal #soup #chinese

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#GlobalApron , Week 16
⭐ Ingredient : Chicken Leg

#GlobalApron2024 #week16 #chicken #chickenleg #steamed #herbs #herbal #soup #chinese

#GlobalApron , Week 16
⭐ Ingredient : Chicken Leg

#GlobalApron2024 #week16 #chicken #chickenleg #steamed #herbs #herbal #soup #chinese

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Ingredients

4 - 6 servings

A. INGREDIENTS
6chicken legs (whole chicken legs, Marylands in Australia)
1-2 packsDun Ji Tang Herbal Mix (see pic)
2 tbspfinely Julliened Ginger
B. SAUCE
1 tbspSesame oil
1 tbsplight soy sauce
3 tbspOyster Sauce or to taste
4 tbspShao Hsing - Chinese cooking wine
4 tbspwater
1-2 tspcorn flour
1 pinchsalt to taste

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Steps

1

Gather and prep all ingredients:
1. Slice then FINELY julliene the ginger (pic).
2. Remove herbal mix from its packaging. See the type of herbal mix we used below (pic).
3. Combine & mix sesame oil, light soy sauce, oyster sauce, water, corn flour, a pinch of salt and chinese cooking wine in a small bowl. Keep aside
4. Wash & clean the chicken and place in a big mixing bowl.
2
3

Stir the sauce again then Pour the marinate sauce over the chicken. Rub and thoroughly coat chicken legs with marinates evenly. Transfer chicken legs to a steaming tray or any heat proof dish. 3 pieces each. See pic below. Pour the sauce over the chicken.
4

Scatter or place ginger and the herbs around the chicken. Leave chicken to marinate in the sauce for 45 to 1 hour.
5

Prepare the steamer. Fill the steamer with enough water for steaming. Next, steam over medium high heat for about 45 minutes. Serve hot on its own or with rice or steamed vegetables.