Chrysanthemum and Goji Steamed Chicken
Tender chicken steamed over a fragrant chrysanthemum and goji broth with ginger and scallion—a light, cooling, home-style Chinese dish.
Chrysanthemum tea makes a wonderfully gentle steaming liquid. Its floral, slightly sweet character infuses the chicken with a clean aroma, while goji berries add a soft fruity sweetness that echoes the classic chrysanthemum-and-goji pairing found in Chinese tea culture.
The technique is simple steam cookery: a strong chrysanthemum infusion forms the base of an aromatic broth with ginger, scallion, and a splash of rice wine. As the chicken steams, it absorbs the floral notes and stays remarkably juicy and tender.
Goji berries are the natural companion here. Sprinkled over the chicken and into the broth, they plump up during steaming and lend little bursts of sweetness that balance the savory soy and ginger seasoning.
Serve the chicken with steamed jasmine rice and spoon the fragrant broth over the top. A pot of fresh chrysanthemum tea alongside ties the whole meal together. As with all chrysanthemum recipes, take care if you or your guests have ragweed or daisy (Asteraceae) allergies.
Ingredients
- 4 bone-in chicken thighs or 1 small chicken, cut into pieces
- 3 cups strong chrysanthemum tea (4 tbsp dried flowers steeped in 3 cups hot water)
- 3 tbsp dried goji berries
- 1 thumb-sized piece ginger, sliced
- 3 scallions, cut into lengths
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tsp sesame oil
- 1/2 tsp salt
- Pinch of white pepper
How to make it
- 1Steep dried chrysanthemum flowers in 3 cups of hot water for 8 minutes, then strain to make a clear, fragrant infusion.
- 2Arrange chicken pieces in a heatproof shallow bowl. Scatter ginger, scallion, and goji berries over and around them.
- 3Mix the chrysanthemum infusion with soy sauce, rice wine, sesame oil, salt, and white pepper, then pour enough over the chicken to come about halfway up the pieces.
- 4Set the bowl in a steamer over simmering water, cover, and steam for 30–35 minutes until the chicken is cooked through and tender.
- 5Spoon the fragrant broth over the chicken and serve hot with steamed rice.
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