1. Remove the bone of the chicken whole leg, cut chicken meat open and make a shape like butterfly. 将鸡腿骨去除,把鸡肉切开成双飞(蝴蝶形)。
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. 准备腊纸或玻璃纸在桌面上,将腌过的鸡肉铺平在腊纸上,并连同腌汁、杞子及当归一起卷起,鸡肉卷两端用绳子扎紧。然后再放在铝箔纸上,包好再蒸。
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. 盛入预热蒸炉,盖上以中火蒸20-25分钟至熟透,取出,待冷却后切片,即可上桌。