Steamed Herbal Chicken is valued not only for its delicious taste but also for its health benefits, as the combination of herbs and chicken is believed to have medicinal properties and be good for overall well-being. It is a dish that reflects the rich culinary heritage and traditional practices of Chinese cuisine.

2 whole chicken legs

30 g chinese rice wine

15 g light soy sauce

5 g oyster sauce

5 g sesame oil

½ tsp white pepper powder

20 g ginger slices

4 yu zhu (Solomon's seal) slices

4 dang gui (Chinese angelica root) slices

2 ginseng slices / yong shan su

5 dried longans

2 tbsp goji berries, rinse

4 red dates, pitted

Clean and rinse the chicken legs thoroughly. Pat them dry with paper towels. Set up the Varoma dish and place a steaming dish (Ø 20 cm) inside, lining the bottom with a piece of baking sheet.

In a mixing bowl, combine the chicken legs with Chinese rice wine, light soy sauce, oyster sauce, sesame oil, and white pepper. Add in the ginger slices, yu zhu, dang gui, ginseng slices, dried longan, goji berries, and red dates. Mix all the ingredients together until well combined. Wrap the chicken legs with the baking sheet, ensuring they are fully covered. Then, layer another sheet of aluminum foil on top to seal in the flavors.

Place water in mixing bowl, set Varoma with steaming bowl into position, steam 70 min | Varoma | Speed 2. Once the steaming is complete, carefully open the Varoma lid and remove the aluminum foil covering. Unwrap the baking sheet from the chicken legs. Serve the steamed herbal chicken legs hot and enjoy the aromatic and flavorful dish!

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Steamed Herbal Chicken

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