- Three full Chicken Thighs – cut off excess fat and chopped to 1-inch thick or watever size U fancy. If U can get Kampong Chicken, it’s perfect or alternately, Free-range chicken; cos these Chicken has firmer meat texture and a lot less fat.
- Lots of sliced Ginger, few cloves of smashed Garlic, soaked for abt 10-15 mins – Red Dates, Black Fungus, Yuk Chuk, Kei Zi (Wolfberries) and “Dong Quai” (Angelica sinensis) slices.
- Shoaxing wine (U can substitute with Brandy) and Glutinous Yellow Rice wine.
- Salt, Sugar, White pepper, Oyster sauce (Optional) and Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Simply lay all the Side Ingredients into a heat-resistance cooking pot. Lay the Chicken on top. Sprinkle a generous amount of Salt. Add both the wine, portion wise, it’s really ur preference. NO water cos there will be enough liquid produce form from the Chicken when it cook. Cover and place into a Steamer and let it go for abt at least 1 1/2 hrs, depending on the heat and Chicken size or ur preference of the texture of the Chicken. Add Seasoning Ingredients and an additional dash of both wine, just for a further kick. There, ur pot of “Double-Boiled Wine Chicken” is ready to be served hot.