Steamed Chicken Herbal Soup
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Steamed Herbal Chicken Soup Recipe
My packet of stewed chicken soup herbs I bought randomly at the supermarket contains yuzhu (20g), huai shan (20g), dang shen (20g), dang gui (20g), gan cao (15g) and qi zi/wolfberries (16g). Since I am only cooking half a chicken, I measure out half the ingredients and save the other half for another session.
- half chicken
- 1/2 to 1 packet Chinese herbs for stewing chicken soup (炖鸡汤料)
- 3 slices ginger
- 4 garlic cloves, peeled and slightly bruised
- a small handful of dried black fungus soaked in hot water, drained, discard the hard portion on bottom of fungus & cut to strips
- 1 cup water
- 1 tbsp sesame oil (reduce the amount if you want less “heaty”)
- 1/2 tsp light soy sauce
- 1 tbsp Shaoxing wine
- Place chicken in a wide and deep plate. Scatter washed Chinese herbs, ginger, garlic and cut fungus (if using) over the chicken.
- Add water, sesame oil, light soy sauce and Chinese wine. Stir to mix well.
- Seal the plate with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
- Lower down the heat and continue to cook for about 50 minutes to an hour.
- Season the soup to taste with salt or soy sauce if needed. Use a spoon to drizzle some soup onto the chicken.
- You can serve the steamed chicken dish as it is, or serve the shredded chicken meat and soup in a soup bowl
Noob Cook Tips
- To test if the chicken is cooked, insert a fork in the thigh area. If clear liquid (no blood) runs out, it is cooked.
- You can also use cut chicken pieces instead of using a half or whole chicken, steaming time will be slightly faster.
- You can also use fresh mushrooms such as shiitake instead of black fungus.