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 Waist Tonic
- 1 TBS Huadiao cooking wine (Optional)
- 10gm Rock Sugar (Optional)
Salt to taste
Method:
- 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
