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Karl’s Chinese Steamed Ginger Chicken

Dong quai steamed chicken is one of those dishes that I had in Chengdu and reconstructed from the memory of the taste. You steam the chicken for hours until the meat is falling off the bones. I remember that it had ginger and Chinese broad beans and was finished off with pea top. Pea tops are the tender leaves at the ends of the pea plant.

Karl’s Chinese Steamed Ginger Chicken

Karl’s Chinese Steamed Ginger Chicken

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Filed under Beans, Chicken, Chinese, Main Dishes, Poultry, Steaming