Huai Shan, Poria, Lotus Seed and Euryale Double-Steamed Free-Range Chicken

Why people make this dish

Nourilo recalls a memorable meal during a trip to mainland China — a restaurant specialty called “eight treasure braised earth chicken” (八珍炖土鸡). The herbs barely announced themselves, yet the aroma from the chicken was extraordinary, deeply fragrant with dang gui and dang shen. The whole bird disappeared before anyone expected it to. That memory inspired this recipe: a gentler, everyday version that keeps the spirit of the original — rich-tasting, deeply nourishing chicken braised slowly with classic spleen-and-kidney supporting herbs. He uses organic free-range chicken (清远有机鸡 is one he favours) because the meat has a more concentrated flavour that stands up to the long steaming time. The result is a dish that is warming, subtly herbal, and genuinely restorative.

Method

1. Remove the skin from the chicken and chop into pieces. Blanch in boiling water for a few minutes to remove impurities. Drain.
2. Peel the fresh huai shan and cut into chunks.
3. Soak and rinse the poria, lotus seeds, and euryale seeds.
4. Place all ingredients into a double-steaming pot (炖盅). Pour in 0.9–1.2 L of freshly boiled water to cover.
5. Place the pot in a larger vessel with water and double-steam (隔水炖) over medium heat for 3 hours.
6. Serve directly from the steaming pot. Eat the chicken and some of the herbs alongside the broth.

Nourilo’s Tips

This dish tastes naturally sweet and clear — good enough that the whole pot tends to disappear quickly. It is especially recommended for children’s growth and development, supporting both physical strength and mental sharpness. For those who cannot find a double-steaming pot (炖盅), a regular covered pot with a gentle 2.5 to 3 hour simmer also works. If fresh huai shan is not available, substitute with 38 g of dried huai shan. If nan dates are hard to find, black dates, red dates, or figs work equally well. Avoid during fever or colds.