Huiji Herbal Chicken Mee-Sua Soup

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 Health Tonic
• 1 TBS Huadiao cooking wine (Optional)
• 10gm Rock Sugar (Optional)
  Salt to taste

Method:

1. Wash chicken thighs and breast bone. Blanch in boiling water to rid blood and impurities, wash clean again.
2. Pour water and chicken stock into a soup pot, add in ginger slices, red dates and chicken breast bone.
3. Bring to a boil and add in the chicken thighs.
4. Allow to boil on high heat for 15 minutes before switching to low heat to simmer for 2 hours.
5. Add in wolfberries and the soaking water.
6. Add Huiji Health Tonic and Huadiao cooking wine. Add rock sugar if a sweeter tasting soup is preferred. Continue to simmer for another 15 minutes.
7. 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