Sous-Vide Herbal Chicken Breast with Ten Essence Decoction
By Mofa Kitchen · Nourishing the Seasons with Every Bite
If you're a fan of slow food, functional herbs, and the gentle finesse of sous-vide cooking, this dish is a true celebration of tradition and technique. Drawing inspiration from the classical TCM formula Shi Quan Da Bu Tang (十全大補湯) with a customized twist featuring Morinda Root (巴戟天) and Polygonatum (黃精), this Herbal Chicken Breast with Ten Essence Decoction is the perfect marriage of heritage and modern culinary craft.
🌿 Why This Dish?
In Traditional Chinese Medicine (TCM), the combination of tonifying herbs like Dang Gui (Angelica Root), Goji Berries, Chinese Yam, and Morinda Root are known to strengthen Qi and blood, especially during times of fatigue or seasonal transitions. By infusing the chicken breast with these deeply nourishing flavors using sous-vide, we preserve the tender texture of the meat while locking in the essence of the herbs.
🍲 Ingredients
1 chicken breast (boneless, skinless)
1 packet of Ten Essence Decoction (containing: Dang Gui, Goji berries, Ba Ji Tian, Huang Jing, Chinese Yam, Red Dates, Astragalus, etc.)
1 tsp sea salt
20–30cc of herbal broth (from the decoction)
Optional: additional goji berries and red dates for garnish
🔥 Step-by-Step Instructions
1. Prepare the Herbal Broth
Start by simmering your herbal soup pack in water and boil it for 15–20 minutes.
🌿 Pro Tip: Add Dang Gui and Goji berries only in the last 5–10 minutes to preserve their delicate aroma and nutritional value.
2. Prep the Chicken
While the broth is cooking, rinse your chicken breast and pat it dry. Rub evenly with sea salt, then place it into a vacuum-sealable bag.
3. Add the Herbal Essence
Pour about 20–30cc of the warm herbal broth into the vacuum bag. Seal the bag partially, then gently shake to coat the chicken evenly with the broth.
4. Vacuum Seal
Use your vacuum sealer to seal the bag completely, ensuring no air remains. The herbal essence should be distributed evenly around the chicken.
5. Sous-Vide Time
Set your sous-vide cooker to 65°C (150°F). Once the water bath reaches temperature, immerse the sealed chicken and cook for 90 minutes.
6. Serve and Garnish
Carefully remove the chicken from the bag, slice it into medallions, and plate.
Top with the goji berries and red dates from the herbal broth for a pop of sweetness and color.
🌟 Optional: Spoon some of the herbal broth from the vacuum bag over the chicken for an added layer of herbal richness.
🍃 A Modern Ritual
Whether you're cooking for recovery, warmth, or a deeper connection to seasonal nourishment, this herbal sous-vide chicken brings comfort and vitality in every bite. It's a ritual, a recipe, and a reminder that food can heal—not just the body, but the spirit too.