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Steamed Ginseng Chicken


1 pound boneless chicken thighs
1/3 ounce Fibrous ginseng
1tbsp medlar
A : 2 teaspoon shao hsing wine
1 teaspoon salt
B : 1 tablespoon water
1 teaspoon cornstarch


1. Chop fibrous ginseng and soak in 1/4 cup hot water. Cover for 5 minnutes and leave to cool.

2. Rinse medlar. Wash chicken thighs and pat dry. Place in a deep dish, pour on (A) , ginseng and soaking water. Marinate for 20 mins.

3. Cover the lid and steam in a steamer over high heat for 20 mins. Slice the chicken thighs and arrange them on a plate. Bring steam juice to a boil and thicken with (B).

4. Pour th sauce over the chicken and serve.


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