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Ligusticum RhizomeChinese Angelica RootWhite Peony RootPrepared RehmanniaChinese GinsengAtractylodes RootPoriaLicorice RootBlack Dates Astragalus RootCinnamon Bark.
One packet of soup ingredients with 300g to 500g of meat and 1500ml of water. May add more water if desired.
Place soup ingredients and meat into a pot. Add water and bring to boil. Continue to simmer over low heat for 1.5 hours.
Empty soup ingredients into pot. Add meat and water to boil for 5 minutes on high heat. Reduce heat and simmer for another 15 minutes. Follow precautionary procedure when using pressure cooker.
Place soup ingredients and meat into pot. Add water and cook for 2 hours on HIGH heat.
Add salt to taste.
Suitable for vegetarians. (Meat not required)
Suitable for all ages.
Serves 3-4 persons.
Store in a cool, dry place. Once opened keep refrigerated.
Running out of ideas to savour bird's nest? Whip up a tasty bird's nest gourmet with Chef Martin Foo's recipe.
Red date and Chinese wolfberry are both sweet, which sweetens the flavour of the soup.