Steamed Chicken with Kei Chi

After cooking fish consecutively for a few sessions, it's time for a change of menu. Instead of frying chicken, I'm steaming it. Also, to cater to different preferences, I am using both fillet and bony chicken as I am the bone-eater (not the bone but the fleshy/bony part of the chicken) whilst my son prefers the fleshy parts.

I am adding some wolfberries or kei chi 杞子 to enhance the chicken with its sweetness. The kei chi is used in traditional Chinese medicine to improve eyesight, boost energy levels, combat chronic fatigue, fight cancer and chronic illnesses.


Steamed Chicken with Kei Chi



5 pcs chicken fillet
2 chicken thighs, skinned
1 tsp kei chi 杞子 (wolfberries)
1/2 tsp shredded ginger
1 stalk spring onions, cut to 1 inch length
salt, sesame oil

1. Remove excess fat from chicken and cut to smaller pieces.
2. Marinate with some salt and place in serving plate.
3. Add kei chi and ginger with a dash of sesame oil.
4. Place onto the steaming tray and cook with the rice in the rice cooker. (Otherwise, steam over boiling water at medium heat for about 15 minutes)
5. Garnish with the chopped spring onions.
6. Serve hot with rice.