Friday, April 22, 2011
2 large chicken thighs
3 tbsp DOM (D.O.M)
1 inch ginger, sliced thinly
5 tbsp water +1 tsp chicken stock
1 tbsp wolfberries
10 red dates
1/2 tbsp sesame oil
10 chinese mushrooms, sliced thinly
salt to taste
1) Place the chicken thighs into a wide and deep plate. Line the bottom of the vessel with sliced mushrooms, reserving some to top the chicken.
2) Add in ginger, D.O.M, water, sesame oil, wolfberries, red dates and the rest of the sliced mushrooms.
3) Seal tightly with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
4) Lower down the heat and continue to cook for about 40-50 minutes. Serve hot.