Showing posts with label Huiji Waist Tonic. Show all posts
Showing posts with label Huiji Waist Tonic. Show all posts

Monday, 29 September 2014

[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.

Friday, 1 February 2013

Huiji Steamed Pomfret With Osmanthus

Silver Pomfret (Yin Chang - 银鲳鱼) or White Pomfret (白鲳鱼) is one of the seafood choice which is popular among the Teochew (a dialect group). And usually for a Teochew family like us, we love to include preserved salted vegetables, tomato and sour plums in our Steamed Silver Pomfret dish. But since I am re-create this dish for Chinese New Year, I decided to add in some Osmanthus flower which has a distinctive fragrance that enhance the flavour of this dish.


HUIJI STEAMED POMFRET WITH OSMANTHUS


During Chinese New Year, it is a must have for each household to have "Fish" as one of the auspicious dish which symbol "abundance" of good luck and fortune. And when it comes to fish, the best way is to either Steam or Poach whereby using the most least ingredients to draw up the natural flavour and sweetness of the fish.


(Serves: 4-6 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
  • 1 Silver Pomfret, about 400g
  • 2 Cup (40ml, using huiji measuring cup) Huiji Waist Tonic
  • 1 Stall Spring Onion, cut into sections
  • 2 – 3 Slices Ginger, Shredded
  • 1 Teaspoon Osmanthus Flower
  • 2 Fresh Shiitake Mushrooms (optional), sliced
  • 1 Teaspoon Shallot Oil, optional

Seasonings:
1/4 Teaspoon Salt
1 Teaspoon Sesame Oil


Method:-
1. Clean pomfret to remove any scales or intestines. Rub pomfret evenly with salt and marinate for 5 minutes.

2. Place pomfret on steaming plate that consists half portion of shredded ginger and spring onion.

3. Arrange remainder ginger, spring onion and mushroom on the fish before scatter the osmanthus flower on it.

4. Steam pomfret over high heat for 10 – 12 minutes. Remove from heat, garnish with shallot oil and drizzle a cup (20ml) of Huiji Waist Tonic on the fish and serve immediately.


With my bottle of Huiji Waist Tonic that acts as a great helper in the kitchen, it definitely helps to boost up our health as well as enhance the flavour of the dish. For your information, Huiji Waist Tonic is now made in "Singapore" with a richer taste that filled with more goodness. And for Lunar New Year, you can pamper your loved one with either their festive gift sets such as Gifts of Thought (S$53.00), Gifts Of Warmth (S$93.00, shown above) or Huiji Waist Tonic and Fruity Lite Bundle Pack (S$42.80) which helps to bring them health and beauty.

Lastly I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Monday, 14 January 2013

Huiji Mui Fan

Mui Fan (烩饭) is one of my favourite childhood dish and even until now I still love this dish despite of whether homecook or store bought from the Cze Char stall(煮炒摊). You can easily create your own style of Mui Fan with different ingredients such as seafood, meat or vegetables. In this post, I would share with you a new version of my "herbal flavour" mui fan using Huiji Waist Tonic and Red Wine Lees.


HUIJI MUI FAN


With a twist and inspiration from my usual mui fan, I decided to come out with something herbal and nourishing for the family. Also mui fan can be consider as a quick one dish meal which consists of cooked rice, meat, vegetables, egg(optional) and gravy in a plate. I love this type of comfort dish which is so easy to prepare and with less washing up to do too.


(Serves: 2 | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
150g Pork Fillet, thinly sliced
60ml Huiji Waist Tonic
2 Serving Of Cooked Brown Rice
4 Slices Ginger, shredded
1 Stalk Spring Onion, cut into sections
2 Tablespoons of Hong Zao (red wine lees), optional
2 Tablespoons Sesame Oil
1 - 2 Eggs


Method:-
1. Preheat frying pan with 2 tablespoons of sesame oil, sauté ginger and spring onion till fragrant.

2. Stir in pork slices and cook 10 seconds, add in the red wine lees if using and continue to fry till meat is cooked.

3. Pour in 60ml Huiji Waist Tonic, crack in egg(s) and gently give the mixtures a few stirs. Simmer the mixture for 10 seconds.

4. Off the heat, season mixture with salt and pepper before spooning it on top of the cooked rice.

5. Garnish with some chopped spring onion, cut chilli and serve immediately.


As for this dish, try to use either pork or chicken fillet so that the meat can be easily cooked and remains tender when bite. And also for those who like pork liver, you can add in some together with the pork fillet to create a better flavour and texture for this dish.

Saturday, 29 December 2012

Huiji Baked Honey Chicken Wings

2013 is approaching within another 2 more days before 2012 ends and indeed this year I have another fruitful year with new recipes testing (Happy Call Pan, Korean Recipes, Joyoung Soymilk Maker, Zespri Kiwifruits and etc), family trips (Voyager Of The Seas, Tokyo (Japan) and Bangkok (Thailand)) and friends that I get to know through blogging and other social media platforms.

With another festive countdown gathering to celebrate 2013 I am sure finger food will be something handy for you to prepare or bring along as one of the potluck dishes.


HUIJI BAKED HONEY CHICKEN WINGS


As most of us love either BBQ, Grilled or Baked Chicken Wings as one of the party finger food. Here with a twist of my favourite Baked Rosemary Honey Chicken, I have marinated the wings using Huiji Waist Tonic to infuse it with herbal taste and as well as aroma when baked.


(Serves: 2-3 | Preparation: 5 minutes | Cooking: 30 minutes)

Ingredients:
8 Chicken Wings
1.5 Tablespoon Honey
1 Cup (20ml, using huiji measuring cup) Huiji Waist Tonic
1/2 Tablespoon Dark Soy Sauce
1/2 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Minced Ginger, optional

Method:-
1. Trim and rinse chicken wings, pat dry using kitchen paper towel. Marinate wings with the above ingredients and set aside in the fridge for at least an hour or overnight.

2. Line baking tray with baking paper or alumimum foil, tuck in the wings and arrange it on the baking tray.

3. Bake in preheated 200° degree Celsius(400 degrees Fahrenheit) oven for about 30 minutes or till meat is cooked through. (flipping the wings two to three time during cooking to even the brown colours)

4. You can also scatter some sesame seeds on the wings half way through baking time.


This is a very simple and easy to prepare dish which you could marinate it overnight in the fridge and bake it in the oven an hour before the party. I am sure this would be a finger licking food with it's caramelized taste from the honey and sweet herbal fragrance from the Huiji Waist Tonic.

Lastly I would like to wish everyone a Happy 2013 ahead. Thanks for all your support towards Cuisine Paradise website and Facebook page I would continue ti try my best to share more recipes and reviews in coming new year ahead.

Monday, 10 December 2012

Huiji Baked Chicken Fillet

Steamed Herbal Chicken is always one of the most easiest dish to prepare because what you need is to assemble and wrapped the chicken with pre-packed Chinese Herbs (recipe 1) or Spices (recipe 2), STEAMED it for at least 45 minutes to an hour depending on the size and parts of the chicken used.

Here with a quick short-cut method, I replace the usual Chinese Herbs with Huiji Waist Tonic which served similar result and  herbal taste.


HUIJI BAKED CHICKEN FILLET


For this recipe, you could choose to use either Chicken Breast, Chicken Fillet (softer and more tender) or Chicken Drumstick (boneless) according to individual preference. For us, Chicken Fillet is always on the top list follow by Chicken Drumstick because I am not a fan for Chicken Breast Meat which I always find it too dry and tough.


(Serves: 2 | Preparation: 30 minutes | Cooking: 15 - 20 minutes)

Ingredients:
200g Chicken Fillet, cut into slices
1 Cup (20ml, using huiji measuring cup) Huiji Waist Tonic
5 Slices Old Ginger, shredded
1 Stalk Spring Onion, cut into sections
10g Wolfberries, optional

Marinade:
1/2 Tablespoon Ginger Juice
1 Tablespoons Huiji Waist Tonic
1 Tablespoon of Light Soy Sauce
1 Tablespoon Sesame Oil
1 Teaspoon Cornflour


Method:-
1. Marinate the chicken fillet with marinade and set aside in the fridge for about 30 minutes or more.

2. Using a large piece of aluminum foil with another piece of baking paper on it. Place marinated chicken fillet, shredded ginger, spring onion and wolfberrie on the baking paper and wrapped foil tightly into a parcel.

3. Place foil parcel in a preheated oven at 200 °C (degree Celsius) and bake for 15 – 20 minutes or ALTERNATIVELY, steamed  it over boiling water for about 15 minutes.

4. Remove foil, unwrapped and drizzle 20ml of Huiji Waist Tonic on the chicken fillet and serve immediately.


With a quick twist anything is possible to serve at the dining table and most importantly our family gets to eat healthy homecook food at our own comfort zone too. Also recently there is a facebook page known as  Cook For Family which you might be interested to join and share your daily cooking with the rest of the members too.

Tuesday, 6 November 2012

Huiji Minced Meat Noodle

Minced Meat Noodle also known as "Bak Chor Mee (肉脞面)" is a popular local noodle dish which could be easily found at most food eateries in Singapore. Here I am sharing a version of our quick homemade Minced Meat Noodles which I have added some herbal taste to it. And this dish could also be consumed by woman who is doing confinement or anyone who wish to have a twist of herbal taste from their usual noodle.


HUIJI MINCED MEAT NOODLES


Our minced meat noodle is made with Angel Hair Pasta instead of those handmade egg noodles which are commonly found at the noodle stalls. And for a fusion taste, I used angel hair pasta which cooks faster and yet with a similar springy texture when compared to the fresh egg noodles. To flavour the taste of the noodles I also add in some Huiji Waist Tonic to act as seasoning instead of using oyster sauce or chilli/tomato sauce.


(Serves: 2  | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
  • 250g Dried Angel Hair Pasta
  • 150g Minced Meat
  • Some Baby Bok Choy
  • 4 Garlic Cloves, finely minced
  • 4 Shiitake Mushroom, sliced
  • 2 Eggs
  • 2 Cup (40ml, using huiji measuring cup) Huiji Waist Tonic

Marinade:
1 Teaspoon Minced Ginger
1 Teaspoon Sesame Oil
1/2 Teaspoon Cornflour
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce, optional


Method:-
1. Marinate the minced meat with marinade and set aside. Blanch bok choy with boiling water for 10 – 15 seconds. Remove, rinse with water and set aside to drain.

2. Follow the packaging instruction; blanch pasta in salted boiling water until al dente. Remove and drain well.

3. Preheat frying pan with 1 tablespoon of cooking oil, sauté garlic till fragrant, add in shiitake mushrooms and fry for 30 seconds.

4. Stir in minced meat, fry till fragrant and cook through by using spatula to loosen up the meat cluster, if any.

5. Lastly add in pasta, give it a quick toss, drizzle in 40ml Huiji Waist Tonic and stir till combined

6. Remove and divide into two serving plates, serve bok choy and sunny side-up egg by the sides.


To complete the dish, you could add-on some blanched vegetables, sunny side-up egg, fishballs or etc according to your own preference.  I love the addition of the Huiji Waist Tonic which gives the dish a mild herbal taste without over powering it with strong herbal aroma.  Indeed this might be a good way to incorporate some nourish herbal treat in our daily meal.

Wednesday, 10 October 2012

Huiji Double-boiled Chicken Essence

Year end school exam is around the corner and I believe most of the parents as just as stress as their kids who are going to take the exam. And often during this period, bottled chicken essence is always something mum would give to the kids to keep them alert as well as nourishing their fatigue body.  Although bottled chicken essence might be convenience, but as a mum we always wanted something better for our kid(s) so I am sure we won't mind taking the time to prepare our own Chicken Essence which is full of goodness.

If Chinese herbs is not accessible in your areas or you don't really know the quantity to add, perhaps you could add a cup (20ml, huiji measuring cup) of Huiji Waist Tonic like what I did. Huiji Waist Tonic is good in a way because it is alcohol free plus it consists of a few types of marvelous Chinese Herbs such as Cordyceps (冬蟲草) which helps to tonify the lungs and kidneys, arrest bleeding and dissolve phlegm. Du Zhong (杜仲) helps to tonify the liver and kidney that suits everyone in the family.


HUIJI DOUBLE-BOILED CHICKEN ESSENCE


Chicken Essence is the Chicken Juice gathered from double-boiled the prepared chicken after 3 - 4 hours of cooking time. It has a lot of nutritional values which helps to restore physical strength, replenish body fluid lost through  childbirth, illness or stress. On top of it by adding extra Huiji Waist Tonic to the chicken essence it also helps to benefit those individual which has fatigue body, lack of sleep or weakness caused by illnesses.



(Serves: 1 | Preparation: 10 minutes | Cooking: 3 - 4 hours)

Ingredients:
3 Chicken Breast / 1 Kampong Chicken
1 Cup (20ml, using huiji measuring cup) Huiji Waist Tonic
8 Pieces Wolfberries, optional


Method:-
1. Trim and remove the skin and fats on the chicken parts used. Next pound the chicken meat using a mallet (shown above) or back of a chopper till soft and tender.

2. If you don't have a stewing pot for double-boiled, you could use a small porcelain rice bowl, over turn it and place in a double-boiler pot (shown above).

3. Scatter the wolfberries around the bowl, if using. Place the prepared chicken meat on and around the bowl (refer to the photo above).

4. Cover the double-boiler. Place it into the slow-cooker. Add water to almost 3/4 full in the slow-cooker and cook on AUTO mode for about 3 - 3.5 hours.

5. When done, pour soup on serving bowl. Stir in 1 cup (20ml) of Huiji Waist Tonic and serve chicken essence hot.


For some of you, the process might look slightly tedious especially on pounding/smashing up of the chicken. But trust me, it is actually quiet easy using a mallet or back of the chopper. After which you just need to arrange the prepared chicken in a double-boiler and cook it in a slow-cooker for a few hours before you or your loved ones could enjoy this wholesome goodness.

If you like to try other recipe using Huiji Waist tonic you could check out my Steamed Drunken Prawn recipe HERE.

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