1. Marinate half a bird with 2 teaspoon of salt and set aside.
2. Prepare the seasoning, add before steaming the bird.
Soya sauce – 1 tablespoon
Wine – 3 to 4 tablespoons
Dang gui – 2 big pieces (50 cents size)
Wolf berries – your preference (I added more for Chinese wine, Dom is sweet so add lesser if you use prefer)
Sesame oil – 1 teaspoon
If you use salt to marinate the chicken, make sure you wash away the salt before steaming, or control your soya sauce amount. I steamed it using rice cooker so I wasn’t sure the length of time.