Herbal Steamed Kampung Chicken

• Quarter of a whole kampung chicken, cut into pieces
• 4 slices of dong kwai (dong gui)
• 1 tbsp kei chi (qi zi)
• 3 tbsp ginger, shredded to strips (i love having more ginger)

      Seasonings:

• 2 tbsp salt
• 2 tbsp Chinese cooking wine
• 1 tbsp oyster sauce
• ½ tbsp sugar

1. Mix all the ingredients with the seasonings. Chill in the fridge to marinate for 30 mins.
2. Bring a wok of water to boil, to steam the chicken.
3. Place the chicken in a steel dish (with the marinade). Place the dish in the wok, cover with the lid and steam for 25 minutes on medium-low heat.
4. Serve immediately.