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Foil-Wrapped Herbal Chicken

Foil-Wrapped Chinese Herbal Chicken
Foil-Wrapped Chinese Herbal Chicken

I love Chinese herbs. I will happily breathe in the pleasant herbal/tonic aroma whenever I walk pass Chinese medical halls. And I especially love the taste of dang gui. Some people may say it’s not the best herb around because it is considered “heaty”, but I think everything is fine in moderation. Just avoid dang gui during ‘that time of the month’ and drink more water after consuming it. This is a simple home-cooked version of the Chinese herbal chicken. Buying the herbs individually is definitely more economical than buying the pre-packaged mixes, and you can always experiment using the leftover herbs for other soups and dishes.

Herbal Chicken

(Serves 2)

Herbs for Herbal Chicken

– 2 chicken thighs
– 2 fresh shiitake mushrooms, sliced thinly
– 8 red dates
– 8 slices of Dang Gui
– 2 pieces of Dang Shen, cut to approx. 2 inch length
– 2 tsp of wolfberries
– 6 pieces of Pao Shen
- 6 garlic cloves
– 2 inch ginger, finely sliced

Marinade Sauce:
– 1/2 tbsp light soy sauce
– 1/2 tbsp brown sugar
– 1 1/2 tbsp chinese cooking wine
– 1/2 tsp white pepper
– 1 tsp sesame oil
– 1/2 tbsp grated ginger

In a bowl, mix the ingredients for the sauce evenly and marinade chicken in the sauce for a few hours. Turn the chicken halfway through the marinating process to ensure that the marinade sauce is absorbed evenly. On a large piece of aluminium foil, place a small amount of ingredients at the bottom and place the chicken on top. Pour half of the remaining marinade sauce over the chicken and lay the rest of the ingredients over the chicken. Wrap the aluminium foil tightly (just 1 layer). Steam at high heat for 35 minutes. Open the parcel and flip the chicken to the other side and steam for another 10 minutes. Serve.

Putting the good stuff in the foil
How to lay the ingredients on the foil

Foil-wrapped chicken awaiting to be steamed
Preparing to steam the foil packages

Leave a Comment

21 Responses to “Foil-Wrapped Herbal Chicken”

  1. Young — January 27, 2012 @ 12:58 pm

    Wonderful recipe. When I run out of cookin ideas, this provide an alternative. Cheer!


  2. Charlye — November 28, 2012 @ 1:02 pm

    Yummy nnnnnnnn mmmmm. Kkkkkkk


  3. kc — February 11, 2013 @ 11:50 pm

    May I know is that intended to be no salt in this resipe? Kc


    • wiffy replied: — February 13th, 2013 @ 1:38 pm

      Hi kc, there is already light soy sauce in the recipe hence no salt, but if you like to add salt to season, feel free to do so.


  4. dots — November 25, 2014 @ 3:46 pm

    Good stuff! wanna ask how come the thighs are wrapped separately? will take longer if put 2 thighs in a foil wrap?


    • wiffy replied: — November 26th, 2014 @ 2:42 pm

      They are easier to wrap singly, and also one thigh is convenient for personal serving. You can wrap 2 thighs in one foil if you prefer. Cooking time will still be same if you arrange them a flat layer.



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