Double-boiled Herbal Duck soup

{Collaboration}  

Jiak bor liao! 😄Not been in the best of health for past few months and need to take more herbs and tonic (补血)! 😉😉 Huiji Waist Tonic is made with 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 suitable for vegetarians. 

Every bottle of Huiji Waist Tonic contains a high content of herbs, making it a convenient alternative to herbs when preparing herbal dishes. For a more robust taste, the tip is to add the waist tonic just before serving.

More info: https://www.huiji.com.sg/en/product/huiji-waist-tonic/ 

#HuijiWaistTonic

Ingredients: 

• 1/4 of a whole duck (cut into pieces) 
• 5 pieces of red dates 
• 2 slices of ginger 
• A handful of wolfberries 
• 1/2 cup of Huiji waist Tonic 
• 1 cup of hot water 
• A pinch of sea salt 

Method: 

1. Blanched duck pieces. Rinse and set aside. 
2. Placed blanched duck into small porcelain bowl. Add ginger, rinsed red dates and wolfberries into bowl. Add hot water. 
3. Boil a pot of water. Once water boils, Place porcelain bowl with cover. (You can use another plate to cover if porcelain bowl doesn’t come with cover.) Double-boil soup for about 45mins. Add Huiji Waist Tonic and continue to boil for another 30mins. Add a pinch of salt and serve hot. 

Braised Yee Fu Noodles with straw mushrooms and chicken

Ingredients: 

• 1 packet of Yee Fu noodles (bought from ntuc) 
• 1 can of straw mushrooms (discard water and sliced into half or quarters) 
• 1 pieces of boneless chicken leg 
• 4 stalks of spring onion (sliced to 3cm long, separate white and green part) 
• 3 cloves of garlic (minced) 
• 1 1/2 cup of homemade chicken stock 

Seasonings: 

• 2 tbsp oyster sauce
• 1 tbsp dark soya sauce
• 2 tbsp light soya sauce 
• 1/2 tsp sugar
• 1 tbsp sesame oil 
• Dash of pepper 
• 1 tbsp cooking wine 
• Dash of fish sauce 

Directions: 

1. Remove skin of chicken leg. Sliced into smaller pieces. Marinate with a tsp of light soya sauce, sesame oil and ginger juice. Set aside. 
2. Bring a pot of water to a boil. Blanched Yee Fu noodles for about 2 mins. Drained in colander and set aside. 
3. Heat wok with 2 tbsps of oil. Add marinated chicken. Stirfry till chicken is no longer pink. Set aside. 
4. Add another tbsp of oil. Add minced garlic and sauté till fragrant. Add straw mushrooms and give it a quick Stirfry. 
5. Add seasonings and mix evenly (except cooking wine and fish sauce). You can mix the seasonings in a bowl beforehand so that it’ll speed up the process. 
6. Add chicken stock and chicken. Bring to a simmer. Add blanched noodles and mix well. Add white part of spring onion. Stir and ensure noodles are well coated with sauce. 
7. Drizzle fish sauce and cooking winealong the side of the wok. Add green part of spring onion. Mixed well and cook till sauce reduce but not dry. You can add more chicken stock if you find it dry. Adjust taste accordingly. Off heat and served hot with green chili. 😋