Accidentally click on this easy chicken dish recipe on You-tube over the weekend. The simplicity attracted my attention. Being home alone, with the needed ingredients in hand, I wasted no time to prepare this dish for dinner. Save a trip to the food outlet to fill my tummy, hehehe!
Instead of serving with rice, I had this with blanched fresh flat noodles [koay teow]. Lovely noodles with tasty whole chicken leg. The chicken is succulent and tender with the familiar Chinese food aroma.
Recipe adapted from Hoka-hoka You-tube
1 chicken whole leg with skin [fats removed] - make a few slits on both sides
some shredded ginger and wolfberries [kei chee]
1 tbsp each of light soy sauce, oyster sauce and cooking wine
1 tsp sesame seed oil
dash of msg
1 tsp cornstarch
- Combine marinade and season chicken with it for at least 30 minutes.
- On steaming dish, arrange some shredded ginger on the bottom and top of chicken pieces. Top with wolfberries. Cover with cling wrap and leave in the fridge.
- Steam chicken over medium high heat for 20-30 minutes or until cooked through. Removed and garnish with chopped spring onions or chopped coriander.
- Serve with rice or blanched noodles.