Emperor Herbal Chicken 药材皇帝鸡
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 4
  • 1 whole fresh chicken
  • ½ tbsp dark soya sauce

For the Herbal Broth:
  • 2 pcs dang gui (当归)
  • 6 pcs dang shen (党参)
  • 3 pcs yu zhu (玉竹)
  • 10 pcs red dates (红枣)
  • 1 tbsp wolfberries (枸杞子)
  • 5 pcs dried scallops
  • 900ml water

For the Seasoning:
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp chicken powder
  • 1 tbsp huatiao wine

For the Thickening Solution:
  • 2 tsp cornflour
  • 3 tbsp water

  • 1 pc aluminium foil
  • 1 pc cellophane film paper
  1. Wash and pat the chicken dry. Rub the chicken entirely with dark soya 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 into the water in a deep wok and allow it to boil.
  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.
  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.
Recipe by Eat What Tonight at https://eatwhattonight.com/2016/05/emperor-herbal-chicken/