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The Hirshon Chinese Emperor Herbal Chicken – 药材皇帝鸡

  • Total Time: 0 hours


Units Scale
  • 1 whole fresh chicken, organic – TFD prefers long kong chicken
  • 1/2 tbsp dark soy sauce
  • ***
  • For the Herbal Broth:
  • 24g Huai Shan 淮山 (Radix Dioscoreae Oppositae)
  • 18g Dang Shen 党参 (Codonopsis Pilosulae)
  • 16g Yu Zhu 玉竹 (Solomon’s Seal Rhizome)
  • 22g Long Yan Gan 龙眼干 (Dried Longan)
  • 10g Gou Qi Zi 枸杞子 (Wolfberries)
  • 6 Hong Zao 红枣 (Red Dates)
  • 3g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
  • 5g Tang Gui 当归 (Angelica Sinensis)
  • 15g Bei Qi 北芪 (Astragalus Membranaceus)
  • 5 pcs dried scallops
  • 1 medium chunk (about 1 tbsp.) Chinese yellow rock sugar
  • 5 dried top-quality shiitake mushrooms, heavily ‘cracked’ on the tops and very thick, stems removed
  • 900ml water
  • ***
  • For the Seasoning:
  • 1 tbsp top-quality oyster sauce
  • 1 tsp sesame oil, TFD strongly endorses Kadoya brand
  • 1 tsp chicken powder
  • 1 tbsp huatiao Shaoxing wine
  • ***
  • For the Thickening Solution:
  • 2 tsp cornstarch
  • 3 tbsp water
  • ***
  • Other Items:
  • 1 pc aluminium foil
  • 1 pc cellophane film paper
  • Garnish of Cilantro leaves


  1. Wash and pat the chicken dry. Rub the chicken entirely with dark soy sauce.
  2. Using a sharp skewer, poke the chicken all over with it, in particular the thigh area. (As the thigh area is often the part where the meat tends to take longer to be cook through.)
  3. Rinse the herbs and soak them in water briefly.
  4. Add all the ingredients for the herbal broth except for the wolfberries into the water in a deep wok and allow it to boil. Cut huai shan, dang shen, yu zhu, tang gui and bei qi into smaller pieces for better absorption of flavours when steaming.
  5. After the broth has boiled, add the chicken.
  6. Cover the wok and allow it simmer for a further 40 minutes on medium heat, turning the chicken once halfway through the cooking time. In the last 20 minutes, add the wolfberries.
  7. Add all the rest of the seasoning ingredients into the herbal broth and stir slightly to mix well.
  8. Add in the thickening solution and increase the heat to high.
  9. In a large deep steaming bowl, place the aluminium foil followed by the cellophane film paper on top.
  10. Place the chicken together with all the herbs and the broth into it and wrap it up.
  11. Place the bowl on a steaming rack, making sure that’s enough water to steam for a further 2 hours on medium heat.
  12. Unwrap the foil and serve directly as desired after garnishing with fresh Cilantro leaves.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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