Huiji Chicken Essence

After double boiling for 4 hours, a bowl of 250ml pure chicken essence is extracted from two black chickens (乌鸡)! Think I should make this weekly for the benefit of my health! With added Huiji Waist Tonic, it boasted the nutritious value of this homemade chicken essence! 

Ingredient (yields 250ml)

• 2 black chicken 乌鸡
• 2 tbsp Bentong ginger juice 文东姜汁
• 1-2 tbsp Huiji Waist Tonic

Method

1. Rinse black chicken thoroughly and pat dry with kitchen paper. Remove the skin and chop the chicken into small pieces.
2. Use the back of a cleaver, smash the chicken parts to break up the bones.

    3.  Place a small bowl into a large heatproof casserole. Place the chopped chicken around the edge of the small bowl. (as per pic. below) Cover the casserole.

   4.  Bring a pot of water to water to boil. Place a rack in the centre. Place the covered casserole onto the rack. Cover the pot and let the water boil for 10 mins. Turn down the heat to low and double boil for 4 hours. Top up hot water in between if the water dries up.

 5.  Turn off heat after 4 hours. Remove the casserole from the steamer. Cool down slightly. Remove chicken from the bowl and discard it.  Carefully remove the small bowl to retrieve the chicken essence trapped beneath. Strain the essence into serving bowls. Drizzle Huiji Waist Tonic over and mix well before serving.

This is how it looked after removing the chicken meat. The bowls looked dry....where is the essence!!??

The essence is vacuumed beneath the small bowl! Love the golden hue essence! 

Pour in a tbsp of Huiji Waist Tonic prior to serving! 

Steamed Seafood Egg Custard

This is another steaming dish which I've incorporated Huiji Waist Tonic! A dish which the old and young all love it! This dish is very versatile whereby you can make it plain or as elaborate as you want. Just like mine today which was packed lots of ingredients like fish fillet, scallops, prawns, Japanese fishcake, shiitake mushroom and shimeiji mushroom! After the egg custard is steamed, I've made a seafood sauce infused with Huiji Waist Tonic and drizzle it over just before serving.....is so delicious! 

Ingredients (4 servings)

• 4 large eggs
• 1.5 cups hot water
• 2 tsp bonito powder

• 80gm sliced fish fillet
• 12 medium prawns, shelled
• 8 fresh scallops
• 2 dried shiitake mushroom, softened and sliced
• 50gm shimeiji mushroom
• 8 slices Japanese fishcake
• tobikko for garnishing

Sauce (mix well)

• 120ml water
• 2 tbsp Huiji Waist Tonic
• 1 tsp oyster sauce
• 1 tsp soy sauce
• dash of pepper 
• 1 tsp sesame oil
• 1 tsp cornflour

Method

1. Marinate fish slices with 1/2 tsp sesame oil, 1 tsp Hui Ji Waist Tonic, 1/2 tsp light soy sauce and 1/2 tsp cornflour. Marinate prawns with 1/2 tsp salt, 1/2 tsp hua tiao jiu, dash of pepper.
2. Break eggs in a medium bowl and lightly beat. Combine hot water with bonito powder, stir well to dissolve the powder. Gradually pour the bonito broth into eggs and whisk to combine. Sieve the mixture into a medium pouring jug.
3. Grease 4 heatproof bowl with cooking oil. Divide the fish equally into each bowl. Add in some mushrooms, prawns and Japanese fishcake. Pour the egg mixture gently into each bowl. Cling wrap the bowls and steam over preheated steamer over low heat for 15 mins.
4. While the egg custard is steaming, prepare the sauce. Heat 2 tsp oil in a medium pan. Add in shiitake mushroom and shimeiji mushroom. Saute till fragrant. Add in prawns and scallops and fry till prawns start to turn pink. Pour in sauce mixture and bring to a simmer. Cook briefly till sauce thickens. Remove from heat and set aside.
5. Remove egg custard from steamer. Top with some seafood mixture and gravy. Garnish with tobikko and coriander. Serve immediately.