Food & Recipes

Double Braised Mushrooms with Chicken


American Ginseng   15g
Red Dates   10 pieces (without pits)
Polygala Roots   20g
Chicken   300g
Canned Mushrooms   50g (sliced)
Black Wood-ear Mushrooms   25g
Yellow Pepper   1 whole fruit (sliced into bite sizes)
Salt   A little
Soy Sauce   1 tablespoon
Ginger   1 tablespoon (sliced thinly)
Cornstarch   1 tablespoon


  1. Wash and slice the chicken into bite-size chunks then tap to dry with a piece of cloth.
  2. Add half the amount of the soy sauce and ginger liqueur to marinate the chicken for 20 minutes.
  3. Coat the chicken with cornstarch and stir-fry the chicken chunks till the meat turn yellowish. Scoop out.
  4. Add the remaining ingredients, except the canned mushrooms and yellow pepper, into a clay pot with some water and simmer for half an hour.
  5. Add in the canned mushrooms, yellow pepper and remaining soy sauce. Continue to simmer until it is almost dry
  6. Add salt to taste.


  1. An overarching benefit of many mushrooms is that all are able to reduce ‘stickiness’ in the body system. The ‘stickiness’ can be perceived as cholesterol, Phlegm, and nodules that obstruct free flowing circulation.
  2. Chicken nourishes the Blood and Qi (vital energy). Polygala root and American ginseng support the phlegm reducing properties of this recipe.
  3. Besides being good for the Heart, this is also a good confinement recipe for new mothers. Black Wood-ear mushroom is commonly used in post-natal recipes to dissolve blood clots in the uterus and prevent dryness.

The recipes on this website are crafted and referenced from time-tested practices of Traditional Chinese herbalogy and classical Chinese medical texts. Readers should use their own discretion before incorporating the recipes into their diet and consult their doctor if they have any medical conditions.

Special Thanks to:
1. Mr Lee Jok Keng for concepts, general editing and comments on the recipes.