Fried Pork Liver
Ingredients: Pork Liver (Sliced) 400 g Tapioca Starch 4 tbsp Oil (For frying) 200 ml Coriander 2 stalks (Cut into sections) Seasoning: Huiji Waist Tonic 1 cup Oyster Sauce 1 tbsp Chicken Powder ‘/2 tbsp Sesame Oil 1 tsp Pepper Some Black Vinegar 1 tsp Method: Wash the pork liver clean and cut into […]
Stir-Fried Honey Prawns
Ingredients: Prawn (De-shelled and de-veined) 600 g Garlic (Minced) 1 tbsp Ginger (Minced) ½ tbsp Scallions (Sliced) 2 stalks Coriander (Cut into sections) 1 stalk Oil 5 tbsp Seasonings: Huiji Waist Tonic 1 cup Huiji Honey 1 tbsp Black Soya Sauce 1 tbsp Oyster Sauce 1 tbsp Soya Sauce 1 tbsp Sesame Oil 1 tbsp Pepper […]
Huiji Chicken Sweet Corn Herbal Soup
Ingredients: 2 Large chicken thighs/legs 2 Carrots 1 Sweet Corn 1 Packet Shimeiji mushroom 4 Dried Scallops 5 Red Dates 1 Dried Honey Dates Some Soloman’s Seal (Yù Zhú) Some Wolfberries (Gǒu Qǐ Zǐ)1L Chicken Broth or Water (or enough to cover chicken) 1 cup Huiji Waist Tonic(Huiji measuring cup) Salt to taste Method: […]
Huiji Herbal Chicken Mee-Sua Soup
Ingredients: 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 1.5L Water 30ML Huiji […]
Huiji Abalone Porridge
Serve 2-3 pax Ingredients: One can of Abalone with Abalone stock 30ml Huiji Waist Tonic 1 rice Cup of Short grain rice( Japanese rice) 800ml to 1000ml water 1 Tbsp Abalone sauce. Method: Wash and drain rice, keep in freezer overnight. Cut Abalone to small dice size. Keep some slices to serve and garnish. […]
Stir-Fried Fish with Spinach
Ingredients: Spinach – 150g (washed, cut) Ginger – 1 pc (shredded) Red dates – 10 pes (cut into half, soak in the water for ½ hour, drained) Wolfberries – 1 tbsp (washed, soak in the water for ½ hour, drained) Fish fillet – 300g (washed, slice) Ginger juice – 1 tbsp Pepper – ¼ tsp […]
Dang Gui Double Boiled Chicken Thigh
Ingredients: Chicken Thigh – 2 pcs Sliced Dang Gui (Angelica Roots) – 2 slices (20g) Dried Longan Flesh – 15g Wolf Berries – 15g Red Dates – 15g Boiling Hot Water – 150g Huiji Waist Tonic – 1 – 2 cups (Huiji Measuring Cup) Methods: Wash chicken thigh well, blanch in hot water, drain […]
Huiji Mock Mutton Stew
by Chef Lisa Leong Ingredients: Flavoured Soya mutton – 450g Dried beancurd sticks (cut into 8cm per piece) – 30g Dried mushrooms (soaked to soften) – 8 pcs Huiji Waist Tonic – 80-100g Rock sugar granules – 1 tbsp Sugar (for caramel use) – 2 tbsp Hot mushroom broth – 1 ½ litres Fresh golden […]
Duzhong Dazao Soyu Phoenix
by Chef Lisa Leong Ingredients: Large chicken – 1.5 kg(Season with 1 cup Huiji Waist Tonic, 1 sachet IGEN sugar and 1 tbsp chicken seasoning about 20 minutes) Dried mushroom (wash and use) – 2pieces Dried toasted chillies – 6pieces Large roasted red dates – 8pieces Garlic – 5cloves Shallots – 5cloves HUIJI Duzhong Gravy […]
