Tag Archives: herbal

Garlic Herbal Steamed Chicken with Bunashimeji Mushrooms (蒜蓉鸿禧菇蒸鸡)

This steamed chicken is packed with flavours and nutrients especially with the addition of Huiji Waist Tonic. The herbal sauce has strong notes of garlic which simply pairs perfectly with a steaming bowl of rice!

“Huiji Waist Tonic consists of selected premium Chinese herbs such a Radix Ginseng, Cordyceps Sinensis, Dates, Dang Gui and Du Zhong. It is mild in taste and very fragrant. It can strengthen both the body and waist, invigorate vital energy and blood. Invigorate the kidneys, darken the hair and improve the complexion.” . This is why I always add it to my steamed dishes or soup for extra nourishment which we all need.


  • 600g skinless chicken thigh (chunk size)
  • 5g goji berries ( rinse and drain the water)
  • 2 packs Bunashimeji Mushrooms (chopped off the base)
  • some chopped spring onion

Marinate for the chicken

  • 3 tsp oyster sauce
  • 2 tbs shaoxing wine
  • 2 tsp sugar
  • 1 1/2 tsp salted bean paste
  • 1 tbs sesame oil
  • 1 tsp dark soy sauce
  • 2 tsp potato starch

Garlic with Seasoned Soy Sauce

  • 30g minced garlic (2 bulbs)
  • 3 tbs oil
  • 1 tbs sesame oil
  • 2 tbs seasoned soy sauce for seafood (I used Lee Rum Kee)


  • Marinate the chicken, cover and refrigerate for at least 30 minutes
  • Prepare the garlic with seasoned soy sauce by heating up the two kinds of oil in a small sauce pan. You need it to be smoking hot. Pour the oil into your garlic. This is to release the aroma of the garlic. Add in the 2tbs of seasoned soy sauce. Stir to combine. Another method is to lightly fry the garlic into the oil without browning it.
  • Lay the bunashimeji mushrooms around your steaming plate. Place all the chicken chunks in the middle. Spoon out the garlic seasoned sauce and spread it on top of the mushrooms and chicken .
  • Top it with goji berries and steam at high heat for about 30-40 minutes or until the chicken chunks are fully cooked. If you can easily poke through the chicken then it means it is done.
  • Sprinkle some spring onions, drizzle with 20ml Huiji Waist Tonic (you may opt out if you don’t have Huiji selling in your country)
  • Serve hot.

Note that you need to cover your dish with foil to avoid the vapour getting into your dish. You may also use a big absorbing cloth such as cheesecloth to tie it on the cover of the steaming pot.

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.