STEAMED HERBAL CHICKEN LEGS

A simple yet tasty, aromatic, flavourful steamed chicken dish with some herbs.  This should be considered a healthy dish suitable for the young and old.  
The concentrated juices of the chicken flavoured with red dates and herbs are at the base of the parcel.  Steamed to perfect the chicken meat is tender and juicy sweet.

Recipe Source - original recipe from Delicious Chicken by MPH Books

Ingredients 

[serves 3]

2-3 chicken thighs - fats removed but keep the skin

1 tbsp ginger juice

1 tbsp Shaoxing wine

1/2 tbsp sesame oil

1/2 tsp pepper

salt and sugar to taste

5 slices of Chuanxiong

10 red dates

1 tbsp Chinese Wolfberries [kei chee]
2 sheets of aluminium foil

1. Rinse the chicken thighs and marinate with seasonings for at least 4 hours.
2. Rinse the herbs and drain excess water.  Set aside.
3. Place aluminium foil flat and place the herbs evenly followed by the marinated chicken thighs.  Wrap it up.
4. Put chicken parcel onto a wok and steam over high heat until water has dried up [about 20 minutes] or steam in a steamer for 30 minutes over high heat or until chicken  is cooked through.  Do not overlap the chicken whole legs as this may result in uneven cooking of the chicken.
5. Remove and unwrap on serving platter. Garnish with some chopped coriander leaves.
6. Serve immediately with rice.