- Pork soft bone: 500g
- Dang gui: 4 pas
- Dang shen: 3 pcs
- Red dates: 5 pcs
- Wolfberries: 2 tbsp
- Ginger: 2 slices
- Mushrooms: 4 pcs
- Light soya sauce: 1 tbsp
- Oyster sauce: 1/2 tbsp
- Chinese cooking wine: 1/2 tbsp
- Corn flour: 1 tbps
- Huiji Waist tonic: 1/2 tbsp
- Marinate the soft bone over night with 1 tbsp light soya sauce, 1/2 tbsp oyster sauce, 1/2 tbsp Chinese cooking wine, 1/2 tbsp corn flour, and 1/2 tbsp Huiji Waist Tonic.
- Soak the mushrooms.
- Rinse and place the dang gui, dang shen, red date, and wolfberries in soup bag to make a herb bag.
- Heat up the pan and fry ginger till fragrant.
- Add in the soft bone without marinate sauce and lightly pan fry for a few minutes until half cooked.
- Add the mushrooms in and fry for a minute. Do not throw the mushroom water.
- Pour the remaining marinate and soaked mushrooms water in.
- Top up with water until it fully covers the soft bone.
- Add in the herb bag and bring to a boil.
- Sieve away scums formed and reduce heat to simmer.
- Cover and simmer for 2 hours.
- Add some light soya sauce to taste.
- Garnish with coriander to serve.
*Recipe by Quek Seok Bin