SHROOMS FISH SOUP

Ingredients 
500g Grouper fish (sliced into thick slices and blanched)
2 cups Huiji® Waist Tonic
1l chicken broth
15g Solomonseal Rhizome (Yu Zhu)
2 pc dried Shitake mushroom
1pc Hedgehog mushroom
Pinch of salt

Method

  1. Wash and cut the Grouper fish into fairly big pieces, trim off excess fat and pre-blanch in boiling water for 1 min.
  2. Pre-soak Hedgehog mushroom in warm water and cut into quarters, drain and squeeze out excess water.
  3. Prepare a double boiler. Bring sufficient water to a boil.
  4. Add the chicken broth into the double steam pot and add in the herbs, mushrooms and fish slices.
  5. Drizzle in 2 cups of Huiji® Waist Tonic.
  6. Steam for one hour on medium heat.
  7. Add salt to taste and serve.

GINGER CHICKEN

Ingredients A 
300g Chicken thigh meat (deboned)
100g aged ginger
10g cloud ear fungus
100ml Huiji Waist Tonic

Seasoning
30g sesame oil
Pinch of salt
50ml water

Method

  1. Wash and clean chicken thigh. Strain and cut chicken thigh into pieces.
  2. Wash and clean aged ginger. Remove skin and chop finely.
  3. Soak cloud ear fungus in water for about 20 minutes till soften. Remove from bowl and clean the soaked fungus. Then cut into small pieces or strips.
  4. Heat wok with sesame oil. Add the ginger and stir-fry until aromatic.
  5. Add the chicken and stir continuously until the meat turns opaque, then add the fungus and salt, stir to combine well.
  6. Add water into the wok and cook about 15-20 minutes.
  7. Lastly, add Huiji Waist Tonic. Bring to a boil and it’s ready to serve.