Chinese Imperial Herbal Chicken

3 dishes in 1 pot (Soup / Pork / Vege) Recipe | Buffalo Cookware Malaysia
  • 1 village chicken / kampung chicken (cut into half)
  • 500ml water
  • 24g chinese yam (Huai Shan)
  • 18g Codonopsis Root (Dang Shen)
  • 16g Yu Zhu (Solomon’s Seal Rhizome)
  • 22g dried longan (Long Yan Gan)
  • 10g wolfberries (Gou Qi Zi)
  • 6 red dates (Hong Zao)
  • 3g Chuan Xiong (Szechwan Lovage Rhizome)
  • 5g Tang Gui (Angelica Sinensis)
  • 15g Bei Qi (Astragalus Membranaceus)
  • ¼ salt
  • 1 tbsp chicken broth


  1. Wash and rinse all herbs, drained. In a deep plate, place all herbs and add water. Steam for 5 minutes and set aside.
  2. Using a 18cm casserole pot, add half of the steamed herbs to line the bottom of the pot then add chicken. Add the remaining herbs and water.
  3. Fill inner pot with 2 inch high water. Place low steam rack into inner pot and then place casserole pot onto steam rack. Select “Stew” function and adjust timing to 2 hours.