Three simple ingredients — chicken, goji berries, and black fungus — steamed together until the flavors meld. It is a classical Cantonese dish that has been in Chinese families for generations, and once you taste it you will understand why. Clean and genuinely delicious.
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Goji berries have been in my kitchen for as long as I can remember. I grew up in a Chinese household.
Goji Berries and Black Fungus
Goji berries are sweet and mild. When autumn comes, goji berries go straight into the chicken noodle soup.
The black fungus in this recipe has a satisfying chewy texture that my kids somehow love more than the chicken itself.
Ingredients
Goji Berries
- Why they are essential: In this dish they soften during steaming into tender, subtly sweet morsels that absorb the savory chicken juices — the combination is genuinely beautiful.
Buy dried goji berries at any Asian supermarket. Online, organic dried goji berries are reliable and easy to keep on hand.
Chicken Breast (or Any Cut)
- Why breast works well: It steams quickly, stays moist with the goji berry juices, and keeps this dish clean and light. You can substitute legs, drumsticks, or a mix of cuts — they all work and all come out delicious. The longer cook time for bone-in pieces (around 30–35 minutes) actually intensifies the flavor.
Professional Tips for a No-Fail Dish
Pro Tip 1 — Steam in a Pot or Instant Pot
You can use a stovetop bamboo steamer or a steamer basket over a pot of boiling water. A bamboo steamer is the traditional tool and imparts a very subtle woody fragrance. For modern convenience, an Instant Pot works equally well: fill with water, place the steamer basket inside, set the dish on top, seal, and steam for 25 minutes on the Steam setting. I have the Instant Pot Duo 7-in-1 and use it for this dish regularly.
Pro Tip 2 — Keep the Marinade Simple
The marinade is just salt and sesame oil. That is all you need. The simplicity is intentional — this dish is about the natural flavors of the chicken and goji berries, not masking them. Sesame oil adds a nutty depth that anchors the whole dish. Toss, let sit 10 minutes, then steam.
Pro Tip 3 — Skim the Fat
After steaming you will see a thin layer of chicken fat floating on the surface of the cooking liquid. Skim it off with a slotted spoon before serving. Removing it lets the goji berry sweetness shine through more clearly.
Pro Tip 4 — Serve Warm, Always
In Chinese tradition, everything is served warm — not hot, not cold. Serve this with a bowl of plain steamed rice and a cup of hot tea.
Frequently Asked Questions
How do I know when the chicken is fully cooked?
Chicken breast steamed for 20–25 minutes at medium-high heat will be cooked through. Use a meat thermometer — the internal temperature should reach 165°F (74°C). Bone-in pieces may need 30–35 minutes. The flesh should be opaque white throughout with no pink near the bone.
Can I use fresh goji berries instead of dried?
Dried goji berries are preferred in this recipe. They rehydrate during steaming and release their flavor into the cooking liquid. Fresh goji berries are rarely available outside of China, but if you find them, use the same quantity.
What is black fungus and where do I find it?
Black fungus (wood ear mushroom / Auricularia auricula) is a dried edible mushroom used widely in Chinese cooking. It has a satisfying chewy texture and mild flavor. Find it dried at any Asian supermarket. Soak in warm water for 20 minutes before use.
Can I make this dish for children?
Yes. The flavor is gentle, and the goji berries are sweet enough for kids to enjoy. My children love the black fungus in particular.
Can I add other herbs to the steam?
Yes. Common additions include Chinese red dates (2–3 pieces), dried longan fruit, and wolfberries. These are the same herbs used in the goji berry, red date and Chinese yam tea.
Steamed Chicken with Goji Berries
Ingredients
Equipment
Method
- Combine all the ingredients together well, and set aside to marinate on the counter top for 10-15 minutes.
- Sliced the carrots and onions, and add it with the chicken in the vessel you want to steam the dish in. I suggest a bowl that can hold liquid. After steaming, you'll notice the steam water has dropped some in the bowl and makes a delicious sauce on top.
- Add the remaining seasoning: salt and sesame oil. Add the goji berries on top. Mix and combine everything well.
- Using a regular steam:Wait until the steamer is ready and the water is boiling. Put the dish in and the lid on top. Steam on medium heat for 30-35 minutes.
- Using an Instant Pot:Set machine to 'Steam' on high heat for 25 minutes. Place the steamer basket and add the dish in. Make sure you use a round high bowl as the regular flat round plates don't fit. You want to have gaps between the bowls so the steam can come up and easy access for you to lift the plate out when it is done. Put the lid on and set to 'Seal'.
- When the time is up, you can release the vale. Lift the plate up, and drizzle the soy sauce on top. Serve with white rice.
If you enjoy Chinese-inspired recipes, explore the Goji Berry, Red Date and Chinese Yam Tea and Steam Preserved Vegetables with Pork.