Steamed Chicken with Chinese Angelica (Dang Gui)

December and January 2009 have been pretty busy for me especially with my son back from New Zealand. We have been eating out most of the time and hence, I have not been cooking much.

After a long break from the kitchen, we wanted to have a home cooked dinner the other day. So out comes the recipe book and the chicken dish that I have decided to cook was the `Steamed Chicken with Chinese Angelica (Dang Gui)’, another recipe from the confinement recipe book. This dish according to the recipe is good for ladies after the 12 days of confinement.

It’s not a difficult dish to prepare. The process just involved marinating and then steaming the marinated chicken.

Ingredients:
3 chicken drumstick (cut into pieces)
10g Chinese Angelica (Dang Gui)
1 tablespoon of medlar seeds (Kei Chee)
5 tablespoon of Shaoxing wine
1 tablespoon fresh ginger juice
½ teaspoon of salt

Method:
Rinse cut chicken pieces and drain well.
Season with ginger juice and 1 tablespoon of Shaoxing wine
Soak Dang Gui and medlar seeds with Shaoxing wine for about 20 minutes.
Then combine with seasoned chicken pieces and salt. Mix well.
Marinate for about 10 minutes.
Steam over high heat for about 20 minutes or until chicken is cooked. Serve hot.