Noob Cook Recipes

Korean Ginseng Chicken Soup (Samgyetang) Recipe Fresh Ginseng Claypot Thai Glass Noodles with Prawns Recipe Steamed 3 eggs with pork recipe Shrimp & Egg Fried Rice Recipe Stir-fry Lotus Root Recipe

Steamed Chicken Herbal Soup

Steamed Herbal Chicken Soup

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.

Serves: 2

Prep Time: 10 mins

Cook Time: 1 hr


  • 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


  1. Place chicken in a wide and deep plate. Scatter washed Chinese herbs, ginger, garlic and cut fungus (if using) over the chicken.
  2. Add water, sesame oil, light soy sauce and Chinese wine. Stir to mix well.
  3. Seal the plate with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
  4. Lower down the heat and continue to cook for about 50 minutes to an hour.
  5. Season the soup to taste with salt or soy sauce if needed. Use a spoon to drizzle some soup onto the chicken.
  6. 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

  1. To test if the chicken is cooked, insert a fork in the thigh area. If clear liquid (no blood) runs out, it is cooked.
  2. You can also use cut chicken pieces instead of using a half or whole chicken, steaming time will be slightly faster.
  3. You can also use fresh mushrooms such as shiitake instead of black fungus.

Leave a Comment

15 Responses to “Steamed Chicken Herbal Soup”

  1. Nasi Lemak Lover — September 29, 2011 @ 6:10 pm

    i still have a pkt of herbs, look like this is a perfect recipe for me, i’m lazy too! hehehe, Thanks for sharing.


  2. tigerfish — September 30, 2011 @ 12:22 am

    Hope you are feeling better. I can totally empathize with you. I had to cook for myself even though I was injured, had only “one” arm and even when I was supposed to rest :( …bo bian…..

    Drinking more soups is good – help you replenish the much needed energy. Take care.


    • wiffy replied: — October 4th, 2011 @ 3:29 pm

      I can’t imagine cooking with one arm, you are really good! But I also understand that it’s difficult to not do anything for a whole month, for me especially online. Hope you recover 100% soon :)


  3. daphne — September 30, 2011 @ 10:07 am

    I am having some gastric issues so this soup would be so perfect for me now! Hope you are feeling better though and that someone is cooking for you!!!!


    • wiffy replied: — October 4th, 2011 @ 3:30 pm

      never will have anyone cooking for me, unless I eat out!!


  4. anna chia — September 30, 2011 @ 12:48 pm

    Hope you are better!


    • wiffy replied: — October 4th, 2011 @ 3:30 pm

      Thanks :)


  5. Little Corner of Mine — October 1, 2011 @ 3:59 am

    What a great dish! I have all these herbs but I never combine them before, guess it’s time to give it a try!


  6. HoppingHammy — October 3, 2011 @ 9:23 pm

    It looks so pretty, but it’s surprising to hear it was not a lot of fuss to make! I hope you are feeling better now!


    • wiffy replied: — October 4th, 2011 @ 3:31 pm

      thanks hopping, good to see ya :D


  7. Lady G — November 2, 2011 @ 6:54 pm

    I love herbal soup of any kind, my favorite was Chicken and Dong Quai Soup, this one looks really nice too.


  8. Platanos, Mangoes & Me! — November 10, 2011 @ 11:52 pm

    This soups sounds and looks fantastic. I can smell it from here.



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