[recipes] Huiji Waist Tonic (汇集补腰精)

Steamed Ginger Chicken

No matter you are a new mother on confinement or just someone who wants to whip up some herbal dishes for the family to nourish the body.  I am sure you have tried some of those  pre-packed herbs, spices or even tonic drinks which are available in the stores. In this post I would be sharing a few ideas on how to prepare nourishing dishes with the help of Huiji Waist Tonic which could easily prepare for ourselves and kid(s) especially during exam period.


This herbal tonic has no side effect of medication and chemicals furthermore it contains no additional sugar nor alcohol which is suitable for breastfeeding mother, vegetarian as well as young children above 7 years old.

STEAMED GINGER CHICKEN
(with Huiji Waist Tonic)

Steamed Ginger Chicken

My family loves herbal chicken and I often prepared this dish using different methods such as Steamed, Baked or Stir-fry. And one of the easiest method is to marinate the chicken with salt and grated ginger, steam it till done then drizzle with a cup or two (20 - 40ml) Huiji Waist Tonic to enhance the flavour as well as in-cooperate nutritious Chinese Herbs in the dish.

(Yield: 2-3  | Preparation: 5 minutes  | Cooking: 50 minutes)

Ingredients:
1/2 Whole Chicken (500g), cut into 4 portion)
2 Tablespoon Huiji Waist Tonic
1 Tablespoon Grated Ginger
1 Teaspoon Sea Salt
3 Red Dates, cut into thick strips
2 Stalk Spring Onion, cut into sections
*Handful of Roasted Chestnuts, optional

Method:
1. Marinate chicken pieces with sea salt and grated ginger for at least 5 minutes.

2. Arrange marinated chicken on steaming plate with spring onion on the bottom, top with red dates, and roasted chestnuts.

3. Drizzle 1 tablespoon of Huiji Waist Tonic over the chicken, cover the plate with aluminum foil and steamed over medium heat (stove or eclectic steamer can be used for this recipe) for at least 50 minutes or until meat is tender.

4. For better flavour, unwrapped the foil and drizzle another 20ml of Huiji waist tonic on it and serve immediately.

姜酒蒸鸡

材料：
1/2 只鸡，斩４块
2汤匙汇集补腰精
1大匙姜末
1茶匙海盐
3颗红枣，切成粗条
2根青葱，切段
*烤栗子少许

做法：
1. 洗净的鸡块用海盐和生姜末腌至少5分钟

2. 把切好的青葱排在蒸盘，放上腌好的鸡肉，红枣和烤栗子。

3. 接着淋上1汤匙汇集补腰精，盖上锡箔纸以中火蒸大约50分钟或直至肉质变稍微软。

4. 最后打开锡箔纸再淋上1汤匙汇集补腰精可提升姜酒蒸鸡的味道和营养。

SOY AND GINGER BAKED SALMON HEAD
(with Huiji Waist Tonic)

Ginger And Soy Baked Salmon

Salmon is an excellent source of high-quality protein, vitamins and minerals which including vitamin B12 and etc but out of those mentioned, it is their omega-3 fatty acids that receives the most attention. For this recipe, you can replace salmon head with fillet or cutlet but personally I love the texture of the salmon head which tastes great in all way of cooking methods. And with a spoonful or two of Huiji Waist Tonic it actually lifts up the taste of this dish too.

(Yield: 2  | Preparation: 5 minutes  | Baking: 20 minutes)

Ingredients:
1 Medium Size Salmon Head, halved
1 Tablespoon Sweet Soya Sauce
1 Tablespoon Light Soya Sauce
1 Tablespoon Huiji Waist Tonic
1/2 Tablespoon Grated Ginger
2 Stalks of Spring Onion, thinly sliced
2 Small Red Chilli, thinly sliced
Some Toasted Sesame Seeds

Method:
1. Rub salmon head with some sea salt, rinse and pat dry. Next combine sweet soya sauce, light soya sauce, ginger, chilli, spring onion (half portion) and Huiji waist tonic in a small bowl.

2. Place salmon head on the centre of the parchment paper. Pour the sweet soya sauce marinade over and toss well then let it marinate for at least 10 minutes.

3. Baked salmon in preheated 180°C (Degree Celsius) oven for 15 minutes or until cook through.

4. Unwrap salmon, top with remaining spring onion and toasted sesame seeds plus 1/2 cup of Huiji Wait Tonic and serve with steamed rice.

Tips:
~ Salmon Fish Head can be replaced with two slices Salmon Fillet / cutlet with total weight of 350 - 400g.
- If salmon is not your preference, feel free to replace it with any other fish fillet which is suitable for steamed bake.

三文鱼头

材料:
1个中型三文鱼头 (salmon fish head)，切半
1大匙甜酱油
1汤匙生抽
1汤匙汇集补腰精
半汤匙姜末
2根青葱，切末
2小红辣椒，切薄片
少许烤芝麻

做法：
1. 在三文鱼头抹上一些海盐然后均匀的揉檫并洗净备用。在一个小碗把甜酱油，生抽，姜末，辣椒，葱（一半）和汇集补腰精一起拌均匀。

2. 将三文鱼头放在烘焙纸中间，倒入腌酱然后包起来腌至少10分钟。

3. 把三文鱼放进预热180℃ （摄氏度）的烤箱用上下火烤大约15分钟或到鱼肉煮熟。

4. 最后折开锡箔纸把剩下的葱，烤芝麻和少许的汇集补腰精一起淋在三文鱼上即可享用。

* 三文头（鲑鱼头）也可以替换成两片大约350－400克（总重量）的三文鱼柳。

Sometime with a busy and hectic lifestyle, it is always difficult to prepare a delicious and nutritious meal so at time like this, a bottle of this Huiji Waist Tonic might come in handy as a supplement to boost up our daily diet. You can either choose to drink it on its own or add it as an ingredient when preparing your dish to enhance the taste and flavor.

Instead of adding pepper and soy sauce to your soft boiled egg, a spoonful of Huiji Waist Tonic will be a great change too.

Add a cup (20ml) of Huiji Waist Tonic helps up lift up the taste of the Lotus Root Soup with Pork Ribs and Peanuts which helps nourishing the lungs and etc.

You can easily grab hold a bottle Huiji Waist Tonic at local retailers such as Bee Brand, Cold Storage, NTUC Fairprice, Sheng Siong, ZTP, selected Guardian Pharmacy and Watsons and etc. Furthermore Huiji Waist Tonic is also HALAL certified which is suitable for Muslim consumer and it is available in two sizes retailing at SG$49.70 (700ml).


Disclosure: This post is bought to you by Huiji Waist Tonic.