Foil-Wrapped Herbal Chicken

I love Chinese herbs. I happily breathe in the pleasant herbal aroma whenever I walk pass Chinese medical halls. And I especially love the taste of dang gui. Some people may say it’s not the best herb around because it is considered “heaty”, but to me, everything is fine in moderation. Just avoid dang gui during ‘that time of the month’ and drink more water after consuming it.

See Also:

Steamed Herbal Chicken Recipe

This is a simple home-cooked version of the Chinese herbal chicken. Buying the herbs individually is definitely more economical than buying the pre-packaged mixes, and you can always experiment using the leftover herbs for other soups and dishes.

Foil-Wrapped Herbal Chicken

The steaming time varies according to the cut and thickness of the chicken you use, so adjust accordingly.


  • 2 chicken thighs
  • 2 fresh shiitake mushrooms sliced thinly

(A) Marinade Sauce

  • 1/2 tbsp light soy sauce
  • 1/2 tbsp sugar
  • 1 1/2 tbsp Shaoxing wine
  • 1/4 tsp white pepper
  • 1 tsp sesame oil
  • 1/2 tbsp ginger juice

(B) Divide the following into two parcels

  • 8 red dates
  • 8 slices of Dang Gui
  • 2 pieces of Dang Shen, cut to approx. 2 inch length
  • 2 tsp of wolfberries
  • 6 pieces of Pao Shen
  • 6 garlic cloves bruised
  • 5 slices ginger

You also need:

  • two pieces of aluminium foil (or parchment paper) measuring 30 x 20 cm


  1. Marinade chicken thighs and mushrooms with (A) in a bowl or ziplock bag in the fridge for at least 30 minutes.
  2. Lay both sheets of aluminium foil on a flat work surface. Divide and arrange (B) equally to occupy one half of each foil sheet. Arrange the marinated chicken and mushroom (including the marinade sauce) over the ingredients.
  3. Fold the foil over the chicken. Seal the parcel by folding in lengthwise, then followed by the two sides.
  4. Steam the foil packages at high heat for about 40 minutes. When opening the parcel, be careful of hot steam coming out from it.