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Mee-Sua (Flour Vermicelli), amount as required
2 Large Chicken Thighs 1 Chicken Breast Bone (Or 3 Large chicken thighs if omitting the breast bone)
3-4 slices Ginger
8 Red Dates, washed and soaked in hot water
1 TBS Wolfberries, washed and soaked in hot water (retain the water)
200ML Chicken Stock
30ML Huiji Waist Tonic
1 TBS Huadiao cooking wine (Optional)
10gm Rock Sugar (Optional)
Salt to taste
Wash chicken thighs and breast bone. Blanch in boiling water to rid blood and impurities, wash clean again.
Pour water and chicken stock into a soup pot, add in ginger slices, red dates and chicken breast bone.
Bring to a boil and add in the chicken thighs.
Allow to boil on high heat for 15 minutes before switching to low heat to simmer for 2 hours.
Add in wolfberries and the soaking water.
Add Huiji Waist Tonic and Huadiao cooking wine. Add rock sugar if a sweeter tasting soup is preferred. Continue to simmer for another 15 minutes.
Lastly add salt to taste, if required.
To cook mee-sua, boil a pot of water. Add in the vermicelli. Cook an additional minute after vermicelli float up. Drain mee-sua in a colander and portion into serving bowls, pour herbal chicken soup and meat and… It’s ready to be served!
*Recipe by Berlinda Goh
Original URL: https://mamaberlsays.blogspot.com/2018/08/recipe-huiji-herbal-chicken-mee-sua-soup.html