This is the perfect dish for that reunion dinner, nutritious and highly delicious. With an addition of fish maw to suit the festive occasion.
First place the 2 Sakura chicken legs on a sheet of baking tray, with a sheet of aluminum foil underneath. Season with 1/2 tsp of salt for taste.
Add the following herbs, dang gui (angelica root), yu zhu, red dates, dried scallops, dried longan and goji berries onto the chicken and surroundings.
Add 6 tbsp of Chinese wine and a tbsp of sesame oil. Cut a piece of deep fried fish maw into smaller pieces. Add them around the chicken.
Next, wrap the chicken with the baking paper to form a pouch or bag. Then wrap the aluminum foil over the paper pouch and seal it completely.
Steam the chicken for at least 1 hour in a wok to ensure the chicken is fully cooked. You can test the doneness by poking a chopstick all the way through to the thickest part of the meat. If it goes in and come out easily, it’s done.
Once it’s cooked, simply serve on a plate and open both bags to reveal an intoxicating herbal aroma. Sprinkle fresh goji berries and garnish with parsley. The chicken should have absorbed all the herbs and seasoning and the meat will be tender as well.
So easy and so heartwarming and fortifying on a cold night, but especially so for that reunion dinner.
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