Let's create this healthiest and most comforting steamed chicken accompanied by a delicious, warming soup. I wrote a recipe that my husband loved it, a simpler to prepare. very nutritious meal served alongside steamed fluffy rice.
Ingredients
(A)
6 black fungus, soaked
4 large dried shiitake mushrooms, soaked
10 dried longan
25g Angelica sinensis
20 Chinese red dates
2 free-range, corn-fed chicken legs
(marinated chicken with a pinch of sea salt)
1/2 cup water
(B)
The remaining ingredients:
1/2 cup Benedictine Dom liqueur
coriander for garnish
a pinch of sea salt to taste
Directions:
1) Set up the steamer; once the water is boiling, place all the ingredients from (A) in a heat-resistant plate and steam on high heat for 30 minutes. Be cautious of the hot steam escaping. After that, add the remaining ingredients and garnish with coriander. Ladle the soup over the chicken to keep it moist, and serve hot.
6 black fungus, soaked
4 large dried shiitake mushrooms, soaked
10 dried longan
25g Angelica sinensis
20 Chinese red dates
2 free-range, corn-fed chicken legs
(marinated chicken with a pinch of sea salt)
1/2 cup water
(B)
The remaining ingredients:
1/2 cup Benedictine Dom liqueur
coriander for garnish
a pinch of sea salt to taste
Directions:
1) Set up the steamer; once the water is boiling, place all the ingredients from (A) in a heat-resistant plate and steam on high heat for 30 minutes. Be cautious of the hot steam escaping. After that, add the remaining ingredients and garnish with coriander. Ladle the soup over the chicken to keep it moist, and serve hot.
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