Steamed chicken thighs with chicken essence by Yenn Theng Teo

Ingredients

• Whole Chicken thighs (全退)
(I used 4 pcs & cut them into 3 parts. You can use whole pcs, if preferred.)
• Black fungus
(I used fresh ones about 3-4 pcs, cut into strips. Use more if u like it. )
• Wolf berries (tablespoonful)
• Chicken Essence (1 bottle. I used the one with American Ginseng so it did taste abit bitter & 'Kum Kum'. If you don't like bitterness, can use the original one without any herb and will not have bitter taste.)

Marinade

• Ginger juice (1 tsp. grate and squeeze the juice)
• Soya sauce ( 1 tbsp)
• Pepper
• Sesame oil (1/2 tbsp)
• Oyster sauce (optional. I add a little)

Method

1. Marinate chicken thighs for about 1/2 hr or more in fridge.
2. Plate the chicken pieces and top with ginger slices n wolfberries.
3. Before steaming, pour half of the chicken Essence to the chicken [I pour half at this stage (to enhance some flavour when steaming) but u can pour all at the end too.]
4. Steam on medium high for about 15 - 20 mins. (Before turning off fire, pour remaining Essence on top.) Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/869433829792361/?__mref=message_bubble