Today's dinner...steamed chicken. Since I have lots of lotus leaves left, so I decided to use it for today's dish. Recipe was adapted from my latest book collection, "Flavours From My Kampung" (小城滋味多) by Bryan Ong.
2 slice angelica (dang gui)
1 tbsp chinese wolfberry (qi zi)
8 red dates
1 tbsp shredded ginger
1 tsp salt
1 tbsp light soy sauce
1 tsp sesame oil
2 tbsps shaoxing wine
1 piece dried lotus leaf, blanced till soft in hot water and drained.
1 piece aluminium foil
~ Place lotus leaf onto aluminium foil, put marinated chicken onto the leaf (as shown above) and wrap tight.
~ Wrap the aluminium foil tightly as shown below and place on a steaming plate.
~ Steam over hight heat for 45 minutes. Serve hot.
This dish is so good to go with a bowl of hot steamed white rice...yummy! Try it out then you'll know what I'm trying o tell you.