Yomeishu Recipe

Steamed Yomeishu
Chicken Mid-Joint Wings

01Steamed Yomeishu Chicken Mid-Joint Wings


  • 12 chicken mid-joint wings
  • 1 tbsp Wolfberries
  • 5 Red Dates
  • 5 tbsp Water/ Stock (or 2 cups of Yomeishu) *
  • 4 Dried Mushroom (soaked and cut strips)
  • 1 Piece of Black Fungus (soaked and cut strips)
  • 1 Piece of Ginger (finely shredded)


  • Rinse the chicken mid-joint wings with water.
  • Place the chicken mid-joint wings into a bowl and season them with the “Marinade” for at least an hour. **
  • Heat up the water in a wok/ pan.
  • Place the chicken onto a porcelain plate or a metal plate
  • Rinse the wolfberries and red dates.
  • Arrange the dried mushroom, black fungus, ginger, wolfberries and red dates on top of the chicken mid-joint and pour 2 cups of Yomeishu onto the plated chicken mid-joint wings.

Yomeishu Drunken Prawns

02Yomeishu Drunken Prawns


  • 8 tiger prawns 4 pieces of yuzhu (Solomon’s Seal)
  • 1 tbsp wolfberries
  • 3 pieces danggui (Chinese angelica)
  • 4 piece dang shen (codonopsis root)
  • 150ml Yomeishu
  • 600ml water
  • 3 tsp light soya sauce
  • Pinch of sugar


  • Marinate prawns in Yomeishu overnight
  • Rinse the Chinese herbs except wolf errors , keeping the wolfberries separate.
  • Boil 600ml of water in clay pot. Add in the yuzhu, dang shen and danggui. Continue to boil for 30 min.
  • Add in prawns with Yomeishu
  • Once the prawns cook, add the wolfberries and season with light soya sauce and pinch of sugar

Prosperity Chicken

03Prosperity Chicken


  • 1 large kampung chicken
  • 1½ kg plain flour
  • 3 tbsp salt
  • 900ml water (or more to make a pliable dough)
  • 2-3 dried lotus leaves (soaked overnight)
  • 60 ml Yomeishu
  • 1 tbsp powdered rock sugar
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tbsp light soya sauce
  • ¼ tsp dark soya sauce
  • 1 tbsp rice wine
  • 1 tbsp sesame oil
Herb Stuffing
  • 5g Angelica Sinensis (tong kwai)
  • 15g Goji Berries (kei chi)
  • 10g Solomon’s Seal (yu zhu)
  • 5g Lovage Root (chuan xiong)
  • 8 dried scallops
  • 3 dried mushrooms, soaked till softened
  • ½ cup chicken stock


  • Mix all seasoning ingredients in a bowl
  • Rub seasoning outside and cavity of the chicken
  • Pour 20ml Yomeishu into the cavity of the chicken and 20ml extra on the chicken
  • Cover and let it marinate overnight
  • Simmer ingredients for herb stuffing with ½ cup chicken stock. Once stock reduce by half transfer to a bowl and mix in goji berries
  • Stuff the herbs into the chicken cavity
  • Mix 1½ kg plain flour, 3 tbsp salt and 900ml water to form a pliable dough.
  • Cover and rest dough 30 min
  • Pre-heat oven 200°C
  • Roll dough into a thick rectangle, enough to wrap the chicken
  • Place the lotus leaves on the rolled dough
  • Place chicken on the lotus leaf. Wrap the chicken with lotus leaf. Make sure it’s secure and no holes
  • Securely wrap and seal the lotus wrapped chicken with the rolled dough
  • Place it on a roasting tray
  • Bake for 2 hours in oven
  • Let chicken rest for 30 min before cracking it open
  • Pour 20ml of Yomeishu over the chicken
  • Serve immediately

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