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Herbal Chicken Soup


- 1 whole chicken - of the right size to fit into the pot

- Salt and pepper

- Sesame oil

- 4 slices of ginger

- 6 cloves of garlic, peeled and chopped

- 2 stalks of cilantro root, chopped - reserve leaves for garnishing

- 400ml bone and collagen stock / water

- 400ml water

- 200g black fungus, soaked, cut into smaller pieces

- 2tbsp dried scallops, soaked

- 8 shallots, peeled, sliced, pan-fry till golden - reserve shallot oil

- 6-8 dried longan 龙眼干

- 4 slices of dang gui 当归

- 4 slices of yu zhu 玉竹


1. Trim away the head butt and feet. Rinse clean and pat dry. Season with salt, pepper and sesame oil.

2. Using 2tbsp shallot oil, stir-fry garlic, cilantro rot and ginger till fragrant.

3. Add in scallops and stir-fry till fragrant. Add in chicken, skin side down first and cook for 5mins. Flip over and cook for another 5mins.

4. Add in black fungus and allow to steam for a few mins, then add in stock / water, bring to a simmer.

5. Add in herbs and fried shallot, let simmer for 30-40mins, till chicken is tender and starts to fall off the bone.

Adapted from


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