Recipe • Huiji Herbal Chicken Mee-Sua Soup
Huiji Waist Tonic has been in the market for 25 years, and is one of the most trusted waist tonic brands in Singapore. Every bottle of Huiji Waist Tonic contains a high content of 6 different kinds of premium-quality herbs: Cordyceps, Ginseng, Du Zhong, Dang Gui, Shou Wu and Da Zao. It has no alcohol content, added sugar, honey or thickening agents and it is suitable for vegetarians.
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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. (Note 1)
• 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!
(1) For a more robust taste, add Huiji Waist Tonic just before serving.
This recipe is brought to you in collaboration with Singapore Home Cooks and Huiji Waist Tonic.
Click here for another Huiji Waist Tonic recipe!