Thursday 29 March 2007

Steam Herbal Chicken With BRAND’S® Chicken Essence

Since I had a few bottles of BRAND’S® Essence of Chicken left in the cabinet, I thought of giving this dish a try. The original dish used Frog and Chicken Essence while I replace it with Chicken and some extra herbs to boost the favour as well as the fragrant.Posted by Picasa

1/2 portion of a medium chicken
3 Slices Of Ginger, shredded
1 Bottle Of BRAND’S Chicken Essence
3-4 Slices Of Dang Gui(当归)
4 Red Dates(红枣)
1/2 Tablespoon Gou Qizi(杞子)
1/2 Teaspoon Salt
1 Tablespoon Cooking/Rice Wine
10g Finely Grated Ginger

1. Rinse the chicken, pat-fry and season with marinade for at least 30 minutes or more.
2. Arrange the marinated chicken on the plate together with the herbs, cover with foil and steam for about 15 minutes.
3. Remove from the steamer, pour in the chicken essence over the chicken, cover the foil and steam for another 15 to 20 minutes until the thicker part of the chicken is tender.
4. Remove the chicken, braised it with the chicken essence sauce and serve immediately.

a) You can used any favour of the Chicken Essence.
b) You may omit the extra herbs if you find it too heaty.


  1. Hi Ellena, I have a similar recipe too. My blog post. But maybe I'm not very familiar with chinese herbal, I overestimated the quantity and end up the soup became kinda bitter, not salty enuf. Dunno it's my problem or the soup is meant to be like that.

  2. Hi Wen,

    I had read your post on that recipe. As you can see, mine is slightly different from yours as i steam my chicken with herbs 1st then pour in the chicken essence and continue to steam for another 15mins or so.

    Em... from your recipes, i guess the bitterness might came the amt of dang sheng that u used. Cos usually i only used 1 or 2 nia. :) For mine, the soup taste great with the chicken essence and the original chicken juice from steaming the chicken. HTH

  3. Ohh ic. Thanks for your info!

  4. Hi Ellena mummy,

    is cooking wine or rice wine = shao xing wine?


  5. Hi justinmummy,

    "shao xing wine" is just another kind of cooking wine... actually they are all the same just different in ingredients made :) HTH

  6. Thanks Ellena mummy. May I know which brand of cooking wine do you use?


  7. Dear Ellena

    We are delighted that you have shared your invaluable comments about our BRAND'S products on your blog. We would like to hear more about your real life experiences using BRAND’S and sharing with us more on how BRAND’S has enriched your life.

    We hope to gain your ardent participation in us moving a step further in understanding you and how BRAND’S has benefited you in big or small ways.

    As a reward for your kind involvement, we will present you with an
    exclusive BRAND'S Gift Pack (worth $40) as a token of our appreciation.

    If you are keen to be a part of this, please notify us via email at

    Hope to hear from you real soon!

    Your Partner In Health,
    Customer Relationship Management Team

  8. any idea if it's possible to make a soup version?

  9. I forget to buy ginger. Can I don't add ginger? :(

    Forgetful aunty

    1. Hi Forgetful Aunty,

      Hope your steamed herbal chicken turns out well without ginger. Actually you can do it without chicken but maybe the taste is not as fragrant as with ginger. U can drizzle some cooking wine or replace with some spring onion. Hope that helps.

  10. Cooking wine makes most dishes tasty, but I'm wondering what this recipe will taste like without it. Gonna try. :D Great tip about the ginger. Will add that in.


Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Ellena (Cuisine Paradise)