Steamed Dang Gui Chicken with Black Fungus Recipe

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Dang Gui is popularly used to make Chinese tonics. The chicken is fragrant and tender, and tastes wonderfully appetizing with the addition of Black Fungus, Wolfberries and Red Dates.

Prep time:
Cook time:
Servings: 5


Cost per serving $1.42 view details


  1. Soak the dang gui, fungus and dates till soft. Drain. Cut dang gui into slices and remove roots from fungus. Set aside.
  2. Cut up chicken and remove unwanted parts, skin and fats.
  3. Marinate for at least an hour.
  4. Lay fungus, some ginger and herbs on steaming dish and top with chicken. I like to put the fungus at the bottom so that the juices from the chicken will flow down to the fungus making them more flavourful.
  5. Lastly, put the rest of the ginger and herbs on the chicken. Add water and give it a gentle stir.
  6. Steam chicken for about 20 mins. I use my microwave to steam, so I put a cling wrap to cover the chicken and put on auto steam. To check if chicken is cook, the toothpick will penetrate into the meat easily without any resistance. Mix well and serve hot! Drizzle more wine if you like!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 323g
Recipe makes 5 servings
Calories 663  
Calories from Fat 361 54%
Total Fat 40.03g 50%
Saturated Fat 11.05g 44%
Trans Fat 0.0g  
Cholesterol 185mg 62%
Sodium 1089mg 45%
Potassium 744mg 21%
Total Carbs 28.35g 8%
Dietary Fiber 2.5g 8%
Sugars 22.56g 15%
Protein 46.99g 75%


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