Steamed Herbal Chicken wrapped in Baking Paper

This Steamed Herbal Chicken wrapped in Baking Paper is a dish that requires minimal effort but delivers so much flavour. The Chinese herbs add a lot of natural fragrance and sweetness to the dish. For this recipe, I wrapped the chicken in baking paper and silver foil and steamed the chicken over low heat for a longer period. This helps the chicken turn tender and juicy, while allowing all the flavours to infuse into both the broth and the chicken.

After steaming, the chicken is incredibly moist and tender, and the broth is rich, fragrant, savoury and sweet. This dish taste so comforting yet feels festive at the same time.

I usually steam chicken without wrapping in baking paper but I like to put a little bit of effort to make it special for Chinese New Year.

The Chinese herbs used in this recipe are traditionally believed to help boost energy and support blood circulation. I’m not a medical practitioner — this is shared based on traditional use and personal experience, not medical advice.

If your body tends to be heaty, I would not recommend this dish, or you may want to enjoy it in moderation.

If you’re planning other dishes and snacks for Chinese New Year, you may also like Braised Abalone with Mushrooms, Braised Abalone Mushroom Noodles, Teochew Style Steamed Pomfret with Meehoon and Pineapple Tart.

Steamed Herbal Chicken wrapped in Baking Paper Tutorial:

Clean and season the chicken

• Rinse the chicken thoroughly with clean water.
• Remove any red clots or traces of blood around the bone and cavity to prevent any unpleasant smell after steaming.
• Season the chicken all over with salt, including inside the cavity.
• Set aside to marinate for about 2 hours.

Prepare the herbs

• Rinse the herbs briefly under running water and set aside.

Prepare the wrapping

• Place aluminium foil on a deep heatproof plate.
• Lay two sheets of baking paper on top, making sure they are large enough to wrap the chicken fully.

Assemble the chicken

• Place the chicken in the centre.
• Stuff about half of the herbs into the cavity of the chicken.
• Arrange the remaining herbs around the chicken.
• Fold the chicken legs inward.
• Add some (half portion) water into the cavity and the rest over the herbs.

Wrap and steam

• Seal the baking paper securely to trap the moisture.
• Cover with aluminium foil.
• Bring the water in the steamer to a boil, then place the wrapped chicken inside.
• Reduce the heat to low and steam for a minimum of 2½ hours.

Serve

• Carefully unwrap the chicken.
• Transfer to a serving plate (optional) and pour the broth over the chicken.
• Serve hot.

Cooking tips:

Herbs vary by family recipes:
Chinese herbal chicken is not fixed to one set of herbs. Feel free to adjust the herbs based on the flavour profile you like.

Adjust seasoning and herbs based on chicken size:
Increase or reduce the amount of seasoning and herbs and water depending on the weight of the chicken so the flavours stay balanced.

Use a deep heatproof dish:
Use a deep heatproof dish to hold the chicken and broth during steaming. I like using a stainless steel dish as it conducts heat well and is lightweight, making it easier to handle.

Steam on low heat:
Low heat is important for a tender texture. High heat can cause the meat to tighten and lose moisture.

Steaming time affects texture:
Steaming for 2½ hours gives tender, juicy chicken with a slightly springy bite. Steaming longer will result in softer, more tender meat.

Different stoves affect timing:
Steaming time may vary depending on your stove and heat control. If needed, extend the steaming time until the chicken is tender.

Continue steaming if needed:
If you find that the chicken is not fully cooked after steaming, simply re-wrap the chicken with the baking paper and aluminium foil, then continue steaming until it is fully cooked and tender.

Serve in a claypot:
I like to serve this in a claypot, as it helps retain the heat and keeps the dish warm for longer. Just warm it up in the claypot on low heat before serving.

Frequently Asked Questions (FAQ)

Can I use a pre-packed herbal chicken mix?
Yes. Pre-packed herbal chicken mixes work well and are a good option if you’re not familiar with individual herbs.

Can I steam for less than 2½ hours?
I don’t recommend steaming for less than 2½ hours as the chicken may not be thoroughly cooked. For the best texture, steaming for at least 2½ hours is recommended.

Why is low heat important?
Low heat allows the chicken to cook gently, resulting in juicy meat and a clear, fragrant broth.

Can I steam longer for softer chicken?
Yes. Steaming longer will give you a softer, more tender texture.

Use large sheets of baking paper:
The baking paper should be at least twice the size of the chicken so it can be wrapped securely. I usually buy mine from a bakery supply store. If the paper is slightly small, overlap the sheets by shifting one piece upwards or sideways so the chicken is fully covered before sealing.

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