Chicken is one of the most beloved and versatile ingredients in global cuisine. It’s a staple protein found in kitchens from Asia to Europe, the Americas to Africa. Its adaptability allows it to be grilled, roasted, fried, braised, stewed, or even served raw in certain delicacies like sashimi. Among the countless ways to prepare chicken, two traditional Chinese cooking methods stand out for their deep cultural roots, health benefits, and unique flavor: salt-steamed chicken and herbal chicken soup (also known as Chinese herbal stewed chicken or chicken with medicinal herbs). These two dishes not only highlight the culinary finesse of Chinese cuisine but also emphasize the close relationship between food and medicine in traditional Chinese culture. Each preparation brings its own distinctive flavor and aroma, as well as a nourishing quality that elevates chicken from a simple ingredient to a vehicle of healing and comfort.
Salt-steamed chicken, or “Yán Zhēng Jī” (盐蒸鸡), is a celebrated dish in southern China, particularly in Guangdong Province. This dish epitomizes the philosophy of minimalism in Cantonese cooking. It uses few ingredients—often just chicken and coarse salt—yet the result is deeply flavorful. The process of salt steaming begins by thoroughly cleaning and drying a whole chicken. The bird is then gently rubbed with aromatic herbs such as ginger or Chinese angelica root, though some traditionalists use nothing but salt. A bed of hot coarse salt is prepared in a wok or clay pot, and the chicken is either buried in the salt or placed above it on a rack inside a lidded pot. The indirect heat from the salt gently steams the chicken, preserving its moisture and concentrating its natural juices. This low-and-slow method allows the chicken to cook evenly without drying out. The skin turns golden and slightly crispy while the meat becomes silky and succulent. No water or oil is added, allowing the pure taste of the chicken to shine through, subtly seasoned by the salt and enhanced by any herbs that may have been tucked into its cavity.
The beauty of salt-steamed chicken lies in its simplicity. It doesn’t rely on overpowering sauces or complicated marinades. Instead, it showcases the quality of the poultry itself. Traditionally, free-range chickens are preferred because they have firmer, more flavorful meat. The final product is often served chopped into large bite-sized pieces, either warm or at room temperature, accompanied by a simple dipping sauce made from soy sauce, minced ginger, scallions, and sesame oil. The delicate taste and texture make it a popular dish for family gatherings, festivals, and even ancestral offerings. It embodies the values of balance, purity, and respect for ingredients that are so important in Chinese cooking.
On the other hand, herbal chicken soup represents a different dimension of Chinese cuisine, one where food and traditional medicine intersect. Known as “Bā Zhēn Jī Tāng” (八珍鸡汤) when made with the classic “eight treasures” herbal formula, or simply “Chinese herbal chicken soup,” this dish is cherished for its healing properties and is often consumed during convalescence, after childbirth, or during seasonal transitions when the body is believed to be more vulnerable to illness. The foundation of this dish is a carefully selected blend of Chinese medicinal herbs, which may include ingredients like Angelica sinensis (dong quai), Codonopsis pilosula (dang shen), Chinese wolfberries (goji berries), red dates (jujube), astragalus root (huang qi), and sometimes dried longan, ginseng, or licorice root. Each herb is chosen for its health-boosting properties—dong quai for enriching the blood, goji berries for eye health and immunity, red dates for circulation and energy, and so on.
To prepare herbal chicken soup, a whole chicken or chicken pieces—often bone-in thighs or drumsticks—are blanched first to remove impurities. Then they are added to a pot with water and the selected herbs. The mixture is brought to a boil and then gently simmered for 1.5 to 3 hours, depending on the desired strength of flavor and medicinal potency. The result is a rich, aromatic broth infused with the complex bittersweet flavors of the herbs. The chicken becomes tender and saturated with the herbal essence. Some versions of this soup include shiitake mushrooms or dried oysters for added umami, while others remain strictly herbal, focusing on the restorative qualities of the ingredients.
In Chinese households, especially among the older generations, herbal chicken soup is not just a meal—it’s a tonic. It is often used to support women’s health, improve circulation, boost the immune system, and even to enhance mental clarity and stamina. Many Chinese mothers will prepare this soup for their daughters during menstruation or postnatal recovery, while others might consume it during colder months to strengthen the body against seasonal colds and fatigue. It’s common to see herbal chicken soup sold in traditional Chinese medicine shops, where pre-packaged herbal mixes are available for convenience, labeled according to their intended health benefits—detoxifying, strengthening the lungs, calming the spirit, and more.
Despite its health-focused reputation, herbal chicken soup is also deeply satisfying on a culinary level. The long simmering time creates a broth that is deep, warming, and almost creamy in texture. It is both comforting and invigorating, with a flavor profile that balances the earthiness of roots and bark with the sweetness of dates and berries. For many Chinese families, the taste of this soup is linked to childhood memories, feelings of being cared for, and the wisdom of elders who understand the healing power of food.
Both salt-steamed chicken and herbal chicken soup reflect the wisdom and diversity of Chinese culinary traditions. While salt-steamed chicken emphasizes the natural flavor and texture of quality poultry with minimal seasoning, herbal chicken soup shows how the kitchen can also serve as a pharmacy, using food as a means to nourish and heal the body. These dishes complement each other beautifully—one light and pure, the other deep and medicinal—offering two very different but equally profound experiences of chicken as an ingredient.
Furthermore, both dishes exemplify a cooking philosophy that values balance, harmony, and respect for the natural world. In salt-steamed chicken, the use of mineral salt, indirect heat, and simple aromatics represents a return to basics. Nothing is wasted, and nothing is masked. The cook’s role is not to dominate the ingredient but to enhance its natural essence. In herbal chicken soup, the harmony comes from the precise balancing of yin and yang, hot and cold, sweet and bitter. The combination of herbs is designed not just for taste, but for energetic balance within the body. Cooking, in this context, becomes an act of care and intention.
Modern chefs have also begun to reinterpret these traditional dishes. In high-end Chinese restaurants, you might find deconstructed versions of salt-steamed chicken with sous-vide techniques and flavored salt crusts. Herbal chicken soup may be served as a consommé or incorporated into fusion dishes that borrow from other Asian or Western traditions. While the methods may evolve, the essence remains the same—honoring the ingredient, respecting tradition, and nurturing the body through thoughtful cooking.
Preparing these dishes at home may require patience and a few trips to the Asian market for the right herbs or salt, but the result is well worth the effort. Both recipes are more than just meals; they are culinary experiences steeped in history and culture. They invite the cook to slow down, to consider the relationship between food and health, and to appreciate the depth of flavor that comes from natural ingredients and time-tested techniques.
Whether you’re seeking a simple, clean-tasting meal like salt-steamed chicken or a nourishing, fortifying bowl of herbal chicken soup, dishes made from chicken in traditional Chinese cuisine offer something for everyone. These dishes are reminders of the power of humble ingredients when handled with care, knowledge, and respect. They teach us that great cooking isn’t always about complexity—it’s often about connection: to nature, to culture, and to one another through the shared act of preparing and enjoying food.
In conclusion, chicken holds a special place in Chinese culinary heritage, not just for its ubiquity, but for its adaptability to different philosophies of cooking. Salt-steamed chicken and herbal chicken soup may seem like two ends of a spectrum—one focused on minimalism, the other on medicinal depth—but both demonstrate a holistic approach to eating. They are dishes that have been passed down through generations, each bite infused with tradition, wisdom, and the timeless comfort of home-cooked food.
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