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Number of pax: 8 pax   Cooking duration: 3 ½ hours

Good to Know

Red dates are renowned for enriching and replenishing energy properties, labelled by the Chinese as 'the king of dates' for their super nutritional value.


1 kg medium-size free range / kampong chicken
8 red dates (紅棗)
2 black dates (黑棗)
20 g wolfberries/goji berries (枸杞)
8 pieces dang gui (當歸)
30 g dang sheng (党参), cut into 4 cm lengths
30 g huai shan (淮山)
30 g dried longan meat (元肉/龍眼幹)
30 g yu zhu (玉竹)
1 tablespoon light soy sauce
1 tablespoon MAGGI® Concentrated Chicken Stock
1 teaspoon MAGGI® CUKUPRASA™
150 ml water
2 teaspoons MAGGI® CUKUPRASA™
1 teaspoon cornstarch


  1. Firstly, gut and clean the chicken but make sure to leave the skin on it.

  2. Next, proceed to marinate the chicken with light soy sauce, MAGGI® Concentrated Chicken Stock and a teaspoon of MAGGI® CUKUPRASA™.
  3. When the chicken is thoroughly coated, leave it overnight in the refrigerator.

  4. The next day, when the chicken is well marinated, it’s time to add the herbs with the chicken.
  5. Cut a large sheet of aluminium foil (big enough to wrap the chicken in) and lay it over a large plate.

  6. Toss the huai shan over the foil and then place the chicken over it.

  7. Next, add the red dates, black dates, wolfberries/goji berries, dang gui, dang sheng, dried longan meat and yu zhu (玉竹) over the chicken.

  8. Leave the chicken aside and head on to prepare the broth. To prepare the broth, in a bowl, add in the MAGGI® Concentrated Chicken Stock, MAGGI® CUKUPRASA™, corn starch and water. Mix all the ingredients together.

  9. When the broth is ready, pour it all over the chicken.

  10. Then, it’s time to wrap the aluminium foil tightly around the chicken. Place the chicken in a steamer and let it steam away on high heat for about 3 to 3½ hours or until the chicken turns tender.

  11. Full of great flavours, here’s a great dish to be whipped up for the reunion dinner along with some stir-fried vegetables or even noodles.

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