Steamed Herbal Chicken Soup Recipe

My packet of stewed chicken soup herbs I bought randomly at the supermarket contains yuzhu
(20g), huai shan (20g), dang shen (20g), dang gui (20g), gan cao (15g) and qi zi/wolfberries (16g).
Since I am only cooking half a chicken, I measure out half the ingredients and save the other half
for another session.
Serves: 2

Prep Time: 10 mins

Cook Time: 1 hr
INGREDIENTS
half chicken
1/2 to 1 packet Chinese herbs for stewing chicken soup ()
3 slices ginger
4 garlic cloves, peeled and slightly bruised
a small handful of dried black fungus soaked in hot water, drained, discard the hard portion on
bottom of fungus & cut to strips
1 cup water
1 tbsp sesame oil (reduce the amount if you want less heaty)
1/2 tsp light soy sauce
1 tbsp Chinese wine (Hua Tiao/Shao Hsing)
DIRECTIONS
1. Place chicken in a wide and deep plate. Scatter washed Chinese herbs, ginger, garlic and cut
fungus (if using) over the chicken.
2. Add water, sesame oil, light soy sauce and Chinese wine. Stir to mix well.
3. Seal the plate with aluminium foil and cook the chicken on high heat until the water at the
steamer is boiling.
4. Lower down the heat and continue to cook for about 50 minutes to an hour.
5. Season the soup to taste with salt or soy sauce if needed. Use a spoon to drizzle some soup
onto the chicken.
6. You can serve the steamed chicken dish as it is, or serve the shredded chicken meat and soup
in a soup bowl