Chinese Cuisine

Cordycep Flower and Peach Gum Steamed Chicken with Dried Scallops and Mushrooms

This Steamed chicken is one of the many dishes that my family loves. It is both healthy and easy to prepare. What is more is that with the addition of Huiji Waist Tonic, this dish packed with even more nutrients which makes it an ultimate nutritious dish. This tonic consists of premium quality herbs and vitamins which strengthens both the body and waist, improves complexion, supplements both tendons and bones and even invigorates the spleen and stomach to ensure complete nourishment for your entire body. It is suitable for children 7 years old and above. Its so flavourful and wholesome that even my son wishes that he could be served such a meal in his National Service in the future!

The essence of the steamed chicken goes very well with the herbal tonic. It gives the sauce additional mouthwatering flavours that pairs perfectly well with a hot steamed rice. As always, my children would scramble to spoon out the sauce and drizzle it all over their rice, gobbling up their meals in minutes.


  • 3 chicken leg
  • 20g goji berries (rinse)
  • 10g cordycep flower (rinse)
  • 15g peach gum (rinse, soaked overnight, remove the impurities, discard the liquid)
  • 6 pcs dried shiitake (rinse and soaked with hot water until soften, discard the liquid)
  • 6 pcs dried scallop (rinse and soaked with hot water until soften, discard the liquid)


  • 2 sliced ginger (julienned)
  • 5g sesame oil
  • 30g scallop sauce
  • 15g soy sauce
  • 30g shaoxing wine

Herbal Tonic

  • 20ml Huiji Herbal Tonic


  • Marinate the chicken, ensuring that the whole chicken leg is completely coated by the seasoning. Cover and put it in the chiller for at least two hours.
  • Place the chicken on your steaming dish, flake the softened scallop and place it on top of the leg, followed by the Cordycep flowers and peach gum. Scatter the Goji berries, and shiitake on the dish.
  • Steam at high heat for 45 minutes or until the legs are soften and cooked through. I normally make this dish on my electric steamer.
  • Drizzle the Huiji Tonic over the dish before serving
  • Serve with a bowl of hot rice.

Steamed Spareribs with mildly spiced black bean sauce

Make sure that you have extra rice cooked when you prepare this dish. The tender pork and savoury sauce goes well with your bowl of rice. You definitely would have to fight with your diet as you find yourself reaching for your spoon or chopsticks to dig in.


  • .1 kg spare ribs
  • 2 tbs cooking wine
  • 2 1/2 tbs spicy black bean sauce (Lee Kum Kee)
  • 1 tbs black sesame oil
  • 1 tbs soy sauce
  • 1 tbs sugar
  • 4 tbs potato starch
  • bird eye chili or 1 long red chili (optional), kindly note that this dish spiciness level is subtle.


  • Rinse the spare ribs twice to remove impurities. Drain and pat dry
  • Add all the seasoning together except the starch. Mix well and pour it onto the ribs. Ensure that everything is well coated with the sauce.
  • Add the starch, and mix well. Cover and refrigerate for 30 minutes.
  • Pour the ribs onto a dish. My steamer is quite small so my ribs are overlapping each other. If you have a big steamer, you can spread it out to avoid overlapping, This will help soften the meat faster when steaming. Sprinkle some chopped chilis if you like.
  • Steam for about an hour at high heat, or until the meat becomes tender. The bigger meat chunks the longer you need to steam. If you want the meat to easily fall off from the bone, steam it for another 20-30 minutes though this is my preference. Rest assured that the meat will not toughen up because of the starch coating.
  • Serve hot.

Note that since my ribs are overlapping, I turned the ribs every 30 minutes to coat the sauces onto each piece as it cooks.

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