Herbal Mutton Soup (Collaboration with Cravins)

考试要到了！Ah girl 👧🏼 最近很 stressed 😩 Body also hay wire 🙈 该补一补了！ 煮了羊肉汤给她给她补补身体！ Added additional herbs to cook this herbal mutton soup for my girl to build up her body! Cooked this with my thermal pot and Cravins convenient soup pack is so easy and mutton meat is tender and falls off the bone! 

Made with a selection of authentic premium quality herbs, ​CRAVINS Herbal Bak Kut Teh delivers a nourishing meal with a rich, subtly sweet and robust herbal flavour. ​It also includes 2 packets of premium soya sauce, which is made from high quality soy beans and specially blended to deliver a fragrant, full-bodied, dark-coloured broth. 

Cravins is now available on offer from $2.20 - $2.95 each (U.P.: $2.60 - $3.50 each) at selected FairPrice stores and online on FairPriceOn and Redmart. Cravins, leaves you craving for more! #Cravins #CravinsSG

[ GIVEAWAY ]  We are giving away 20 sets of Cravins gift sets! Participate at https://www.facebook.com/singaporehomecooks/posts/3608209745938885

Ingredients (For 4 pax): 

• 500g fresh mutton ribs 
• 10 pieces of red dates (红枣)
• 6 slices of liquorice (甘草)
• 2 tbsp goji berries, wolfberries (枸杞) 
• 1 tbsp of American ginseng beard （人参须） 
• Salt to taste 
• White pepper to taste 
• 1 tbsp of chopped Chinese parsley for garnishing 
• 1 tbsp of julienned ginger 

Method: 

1. Trim membranes and excess fats from ribs. You can choose to chop into chunky pieces. I sliced mine into pieces along the bones. Soak in salted iced water for about ten minutes. Rinsed. Blanched in boiling water and rinse thoroughly. 
2. Boil a pot of water, about 1.6litres water. Rinsed and add herbs (red dates and liquorice) and with Cravins Herbal Bak Kut Teh packets. Bring to a simmer for 15mins and add mutton. Bring to a boil and gently simmer for 1-2hours. Top up water if necessary. Check if mutton is soft at 2 hours. Add ginseng and wolfberries and simmer for another 30mins. Discard herbs and add fresh wolfberries. Season with salt and pepper. Garnish with parsley and ginger and serve hot. 
3. I used a thermal pot to cook instead so what I did was to boil mutton together with Cravins soup packet and 2 herbs. Once it’s boiling, reduce heat and simmer for 20mins. Off heat to transfer inner pot to outer pot and leave it for 6hours. At the 6th hour, check if mutton is soft. If not soft, heat up again and place back to outer pot. 
4. When mutton is soft, add ginseng and wolfberries and bring it to a boil again. Simmer for 15 mins. Discard the herbs and add fresh wolfberries. Season with salt and pepper. Then served hot with Chinese parsley and ginger. Serve immediately. 

Note: 

• Some mutton smells and some doesn’t. The key to a pot of good soup is to use fresh meat. I bought mine from wet market. 
• Try not to simmer ginseng and wolfberries for more than 1 hour. Overcooked ginseng tastes bitter and overcooked wolfberries may turn sour.