1. Remove the bone of the chicken whole leg, cut chicken meat open and make a shape like butterfly.
2. Lay a piece of greaseproof cellophone paper on the table, place marinated chicken meat on the greaseproof cellophone paper, add in marinated liquid, wolfberries and Chinese Angelica, roll up with the greaseproof cellophone paper. Next, tie the both edges of the chicken rill with string. Wrap using aluminium foil after tie up and steam.
3. Steam in the preheated steamer with covered over medium-high heat for 20-25 minutes until cooked through. Remove from heat, leave to cool and cut into slices. Serve at once.