Tag Archives: herbal

Sea Coconut and White Fungus Chicken Soup

This is a lung nourishing soup, that is both healthy and flavourful. This is the perfect time to make this especially with the virus going around. It is also good to serve if you often like to eat grilled or spicy foods as it reduces the “heat” from the body.

“Sea coconut helps nourish the lungs, relieve coughing and dispels internal heatiness while white fungus has been appraised for its medial benefits namely anti-imflammatory and anti-tumour, nourishing the body and healing dry cough. It has been used as a tonic herb and as a beauty enhancer to improve the complexion. Its collagen content is comparable to bird’s nest. Hence, it is also why white fungus is dubbed as the poor mans bird nest. “*


  • 800g chopped chicken thigh
  • 1.7L water
  • 3 pcs honey dates
  • 25g dried sea coconut
  • 15g sliced ginger
  • 20ml huatiao chiew
  • 15g goji berries
  • 20 pcs dried mushrooms ( I used tea flower mushroom)
  • 1 floret dried white fungus
  • Salt to taste


  • Rinse and soak the dried mushrooms with hot water for 15 minutes; drain and remove the stem and set aside.
  • Soak the white fungus with hot water for 30 minutes; drain and remove the stem, cut it into chunks
  • Quickly rinse the goji berries, honey dates and sea coconut; Set aside
  • Prepare 1.7 L of water in a pot, let it boil. Put all the chicken and the rest of the ingredients. Let it boil at high heat. Once it boils, reduce the fire to the lowest heat and let it simmer for 30 minutes or until the meat are fully cooked.
  • Add salt to taste.

*Quotes are by two Chinese medical websites on the internet, not by me.

note that dried sea coconut are meant to be discarded after cooking.

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.