Steamed chicken with millet flour

Overview

A new way to eat chicken legs. The steamed chicken legs are particularly tender and taste even better when paired with millet.

Soak millet for 1 hour in advance.
Cut the chicken legs into small pieces.
Soak the chicken legs in water to remove as much blood as possible.
Drain the chicken legs, add green onion, ginger, cooking wine, fermented bean curd, soybean paste, oyster sauce, a spoonful of sugar, half a spoonful of salt, five-spice powder, and a spoonful of oil, stir well, and marinate for half an hour.
Coat the marinated chicken legs evenly with millet.
Put them in the steamer.
Boil the water in the steamer and steam over high heat for 30 minutes.
Take out of the pan, sprinkle with chopped green onion and some wolfberry.