2 chicken legs
30g chrysanthemum flower, soaked
2tsp wolf berries
3pcs sliced ginger
1tbsp sesame oil
1/2tsp oyster sauce
1/2tsp light soy sauce
1/2cup water
Method
1) clean the chicken legs and place each one on a piece of parchment paper (abt14X14cm) and fold up the sides to prevent sauce from spilling
2) in a pan, add in sesame oil, sliced ginger, wolf berries and chrysanthemum, stir fry for abt 3mins
3) add in oyster sauce, light soy sauce and water, simmer for 2mins
4) pour the sauce over the chicken legs and steam for 20mins or till cooked thoroughly
5) garnish with chrysanthemum petals (optional) and serve immediately
Note
I used the mini baking dish as shown for steaming as my pot very small, still it turns out well
Its good to poke the chicken leg with a fork before steaming to ensure thorough cooking.
Do remove the excess fats on the chicken leg.
I steam for more than 20mins, chicken meat is still tender.
I used white chrysanthemum, but don't think it makes a difference if it's yellow ones.
Verdict: tint fragrance of chrysanthemum when cooking and taste when eating. Chicken leg sweet and tender.
Its good to poke the chicken leg with a fork before steaming to ensure thorough cooking.
Do remove the excess fats on the chicken leg.
I steam for more than 20mins, chicken meat is still tender.
I used white chrysanthemum, but don't think it makes a difference if it's yellow ones.
Verdict: tint fragrance of chrysanthemum when cooking and taste when eating. Chicken leg sweet and tender.