Free Shipping To Singapore & West Malaysia For Orders Above RM200!

Free Shipping To Singapore & West Malaysia For Orders Above RM200!

Free Shipping To Singapore & West Malaysia For Orders Above RM200!

Huiji Creamy Fungus Chicken Soup

Ingredients: Water – 2 litres Chicken bone – 500g (blanch with boiling water) Ginger – 1 pc (smashed) Chicken thigh – 2 pes (blanch with boiling water) White fungus – 30g (soaked, discard hard stalk) Water – 300g Fish maw – 10g (soak till soften, shredded) Carrot – 40g (skinned & shredded) Fresh mushroom – […]

Huiji Steamed Minced Meat with Black Fungus

Ingredients: Huiji waist tonic: 30 ml Oyster sauce: 1 tbsp Minced pork: 250g Dried black fungus: 20g Chopped spring onions: 15g Hua Tiao wine: 1 tbsp Sesame oil: 1 tbsp Cornstarch: 1 tsp White pepper powder: ¼ tsp Ginger strips: 15g   Method: Soak 20g dried black fungus in hot water for 20 minutes In […]

Herbal Mutton Soup

Ingredients: Mutton (shank or shoulder): 1kg Fresh corriander Ginger slices: 20g Fried beancurd skins (toasted): 2 pcs Rice wine: 2 tbsp Water: 3 litres Yu zhu (solomon’s seal): 20g Water for blanching Light soy sauce: 2 tbsp Ginger strips: 20g Red dates: 12 Wolfberries: 20g Huiji waist tonic: 50 ml   Instructions Add to boiling water […]

Bitter Gourd Pork Rib Soup

Ingredients: Pork ribs a few pieces Bitter gourd 1pcs Golden mushroom 1 packet Huiji Waist Tonic 30ml Method: Clean pork ribs, bitter gourd and golden mushrooms. Slice the bitter gourd to fine pieces. Boil pork ribs for around 30 minutes. Add the bitter gourd and golden mushrooms into the pot once the pork rib soup is […]

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 […]

Teriyaki Salmon with Barley Brown Rice

by Chef Anna Phua Ingredients: Salmon – 100g*2 pcs Teriyaki Sauce Ingredients: Japanese soy sauce – 2tbsp Huiji honey – 1tbsp Mirin – 1tbsp Sake – 1/2tbsp Huiji Waist Tonic – 1tbsp   *Mix the ingredients above. Garnish: Assorted Salad   Method: Wash salmon and drain. Then mix Teriyaki sauce and season for 30 minutes […]