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Ingredients:
2 chicken thighs
40g ginseng fine roots
2T Qi Zi
1/2C rice wine
1/2t salt
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Rinse chicken and cut into bite-size pieces, blanch in boiling water.
Rinse to remove scum and drain. Wash Qi Zi, drain.
2)Put chicken, ginseng, Qi Zi and wine in a porcelain pot with 5C of
water.
Rest the container on an inverted bowl in a wok. Pour in water to cover
half of the container. Cover wok and double-boil over medium heat for
45 minutes till the chicken is tender. Add salt, remove and serve.
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