This Steamed chicken is one of the many dishes that my family loves. It is both healthy and easy to prepare. What is more is that with the addition of Huiji Waist Tonic, this dish packed with even more nutrients which makes it an ultimate nutritious dish. This tonic consists of premium quality herbs and vitamins which strengthens both the body and waist, improves complexion, supplements both tendons and bones and even invigorates the spleen and stomach to ensure complete nourishment for your entire body. It is suitable for children 7 years old and above. Its so flavourful and wholesome that even my son wishes that he could be served such a meal in his National Service in the future!

The essence of the steamed chicken goes very well with the herbal tonic. It gives the sauce additional mouthwatering flavours that pairs perfectly well with a hot steamed rice. As always, my children would scramble to spoon out the sauce and drizzle it all over their rice, gobbling up their meals in minutes.

Ingredients

• 3 chicken leg
• 20g goji berries (rinse)
• 10g cordycep flower (rinse)
• 15g peach gum (rinse, soaked overnight, remove the impurities, discard the liquid)
• 6 pcs dried shiitake (rinse and soaked with hot water until soften, discard the liquid)
• 6 pcs dried scallop (rinse and soaked with hot water until soften, discard the liquid)

Marinate

• 2 sliced ginger (julienned)
• 5g sesame oil
• 30g scallop sauce
• 15g soy sauce
• 30g shaoxing wine

Herbal Tonic

• 20ml Huiji Herbal Tonic

Method

• Marinate the chicken, ensuring that the whole chicken leg is completely coated by the seasoning. Cover and put it in the chiller for at least two hours.
• Place the chicken on your steaming dish, flake the softened scallop and place it on top of the leg, followed by the Cordycep flowers and peach gum. Scatter the Goji berries, and shiitake on the dish.
• Steam at high heat for 45 minutes or until the legs are soften and cooked through. I normally make this dish on my electric steamer.
• Drizzle the Huiji Tonic over the dish before serving
• Serve with a bowl of hot rice.

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