This is a modified version of steamed herbal chicken adapted from Quick & Easy Hawkers’ Fair. I had omitted dang guai (chinese herb – 当归) and chinese shaoxing cooking wine.
1 tbsp oyster sauce
½ tsp salt
1 tsp sesame oil
½ tbsp cornflour (diluted with 2 tbsp water)
1) Clean the chicken legs and pat dry. Remove bones and skins ( I asked the chicken seller to do it for me to save time). Trim the fat. Cut into 4 pieces.
2) Marinate all ingredients with seasonings for at least 30 mins.
3) Steam at high heat for 15-20 mins or until the chicken is cooked. Dish up and serve hot.
4) If the chicken is dry, add 1 tsp fried garlic or onion oil.