Herbal chicken by Ina Tay

30g of dang sheng (党參), 30g of bai he (百合), 2 stalks of huangqi (黄芪) and 10g of gui yuan (桂圆) cooked with the chicken. Add about 2 tbsp of light soya sauce, a bit of sesame oil,1tsp of dark soya sauce and 2 cups of water(enough to cover most of chicken) to cook.

I use pressure cooker to cook for 10 mins. Then continue cooking with a pinch of wolfberries after that until sauce thickened.