生姜炖醉鸡

材料
整只鸡(斩件,洗净沥干)
补腰精3杯
麻油75克
生姜250克(去皮切丝)
黑木耳40克(浸软,去蒂切丝)
糯米酒1½杯

做法
1 把鸡肉用1杯补腰精腌味30分钟。

2 热锅,中火加热麻油,把生姜炒香至金黄色。

3 加入鸡肉炒香。

4 加入黑木耳翻炒均匀。

5 倒进1杯糯米酒,拌匀后加盖,用小火焖煮15分钟。

6 拌入剩余的糯米酒后关火。

7 倒进剩余的补腰精,拌匀即可。

Huiji Chicken Stew with Ginger

Ingredients
1 whole Chicken (cut into pieces, rinse and drain)
3 cups Huiji Waist Tonic
75g sesame oil
250g ginger (peel and shred)
40g black fungus (soak, remove stalk and shred)
1½ cup glutinous rice wine

Method
1 Place chicken in a bowl, marinate with 1 cup of Huiji Waist Tonic for 30mins.

2 Heat up wok with sesame oil over medium heat, stir-fry shredded ginger till golden brown.

3 Add chicken, stir-fry till fragrant.

4 Add shredded black fungus stir-fry.

5 Pour in 1 cup of glutinous rice wine, stir well, cover with lid, simmer for 15mins over low heat.

6 Stir in remaining glutinous rice wine, turn off heat.

7 Pour in remaining Huiji Waist Tonic, stir well.

木瓜鱼汤

材料
鱼骨200克
红枣12个
党参2条
玉竹5克
姜片6片
未成熟/半成熟的青木瓜700克,切块
鱼柳300克
补腰精1-2杯

做法
1 把鱼骨、红枣、党参、玉竹和姜片一起放进一锅清水中,煮滚30分钟。

2 加入青木瓜,煮至木瓜熟软后加入鱼柳,继续焖煮至鱼柳熟软。

3 加入补腰精,趁热享用即可。

Fish and Papaya Soup

Ingredients
200g fish bones
12 red dates
2 dang shen
5g yuzhu
6 slices ginger
700g unripe/semi-ripe green papaya(cut into chunks)
300g fish fillet
1-2 cups Huiji Waist Tonic

Method
1 Put fish bones, red dates, dang shen, yuzhu and ginger in a pot of water, bring to boil for 30mins.

2 Add papaya and when papaya softens, add fish and simmer till fish is cooked.

3 Add Huiji Waist Tonic, serve immediately while hot.

食谱提供
汇集 Huiji

TEXT 若昕 PHOTOS /Huiji