Wash the chopped chicken thoroughly and pat dry. Marinate the chicken with Shaoxing wine, salt, white pepper, cornstarch, oyster sauce, light soy sauce, sesame oil, and water for 15 minutes.
Arrange the marinated chicken on a heatproof plate. Scatter the ginseng slices, red dates, and ginger slices evenly over the chicken.
Bring water to a boil in a steamer. Place the plate of chicken into the steamer and steam for 20-25 minutes, or until the chicken is thoroughly cooked.
Carefully remove from the steamer and serve immediately with steamed white rice.
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