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HERBAL CHICKEN MEE SUA SOUP

Serves 2

Ingredients:

  • Chicken Thighs, 2 pieces (cut each chicken thigh into two) 
  • Red Dates, 6
  • Dried Chinese Yam (淮山), 3
  • Codonopsis (Dang Shen, 黨參), 3
  • Solomon’s Seal Rhizome (Yu Zhu, 玉竹), 6  
  • Waist Tonic Liquid (补腰精), 60ml 
  • Himalayan Pink Salt, 1/2 teaspoon 
  • Filtered Water, 600ml
  • Mee Sua, 2 bundles
  • Spring Onions (chopped), to garnish  

Instructions:

The night before,

  1. Rinse Chicken Thighs with boiling water.
  2. In a separate pot, rinse Red Dates, Dried Chinese Yam, Codonopsis, Solomon’s Seal Rhizome with boiling water. 
  3. Place Chicken Thighs and the above herbs into a Thermos® Shuttle Chef® inner pot with 600ml of Filtered Water.
  4. Bring contents in the inner pot to a rapid boil on high heat, and simmer on low heat for 20 minutes.
  5. Close inner pot's lid and transfer inner pot into the outer pot. Let it sit overnight. 

 

Next morning,

  1. Bring contents in the inner pot to a rapid boil on medium heat and transfer back into the outer pot. The food will stay warm for 8 to 10 hours without opening it. 

 

Before serving,

  1. Bring contents in the inner pot to a rapid boil on medium heat.
  2. Add in Himalayan Pink Salt and Waist Tonic (补腰精).
  3. In a separate pot, cook Mee Sua. Drain out the water and place Mee Sua into serving bowl.
  4. Pour soup over Mee Sua, dish out chicken on top of Mee Sua and garnish with Spring Onions. 

 

Tip:

  • If you wish to cook this dish within a day, instead of let the inner pot sits into the outer pot overnight, replace it with about 6 to 8 hours, and then follow the instructions under "Before serving".

Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.