Recipe for Steamed Herbal Chicken 
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Yield:
1
Ingredients:
Amount Ingredient
500 gm kampung chicken or 2 drumsticks
1/2 tsp sugar
1 tsp light soy sauce
1/8 tsp pepper
1 x salt to taste
1 tsp sesame oil
2 slc old ginger
----------------- Chinese herbs: ----------------
25 gm or 2 tbsp kei chee - washed
20 gm tung sum
20 gm hwai san
2 x piece pak kei
5 x red dates - stones removed
10 x piece dried longan flesh - washed
Instructions:
Instructions: Method:
CLEAN chicken and marinate with seasoning. Heat wok with 1 tbsp oil. Fry ginger until fragrant. Add in all the herbs and 2 tbsp hot water and stir for 2-3 minutes. Dish out and put aside.

Double fold cellophane paper and place on a deep dish. Put the chicken in the centre then pour the herbs over.

Bring the four corners of the cellophane paper up to the centre and twist to seal, then tie with a thick thread/cord.

Bring a steamer with water to a rolling boil. Place the deep dish with the bundle of herbal chicken to steam for 1 to 1 1/2 hours. Top up the water in the steamer if necessary.

When done, remove dish, open up the bundle and serve hot

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