375 g/12 oz chicken thigh or drumstick fillets
1 teaspoon finely chopped fresh ginger
2 teaspoons light soy sauce
2 level teaspoons cornflour (cornstarch)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon oriental sesame oil
1 tablespoon dried wolfberries
2 tablespoons dry sherry
Trim any fat from chicken and cut the meat into bite-sized pieces. Combine with ginger, soy sauce, cornflour, salt, sugar and sesame oil and mix well. Put onto a heatproof plate.
Soak the wolfberries in the sherry and sprinkle over the chicken. Place in a steamer, cover and steam over boiling water for 15-18 minutes. Serve with steamed rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)