ABALONE CHICKEN HERBAL HUJI SOUP 鲍鱼炖鸡汤

Ingredients:

- 3 Pieces Big Chicken Legs
- 1 Huji cup of Huji Waist Tonic
- 1500ml Water
- 1 Packet 鲍鱼炖鸡汤 Herbs
- 20 Pieces Red Dates
- 1 spoonful of Wolfberry
- 1 Piece of Abalone - optional

Method:
1. Wash and clean chicken legs and remove fats.
2. Blanch chicken legs for few minutes in boiling water.
3. In a pot, add in 1500ml water to boil. Add in chicken legs and herbs to boil.
4. Once boil for 10mins, reduce the heat/fire to low and simmer for 2hours.
5. Add in 1 Huji cup of Huji Waist Tonic to the boiled soup and serve hot to enjoy.

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CRANBERRY BUNS

Dough Ingredients:

- 75gm Mashed Potato (cooked & mashed)
- 250gm Bread Flour
- 30gm Raw Sugar
- 30gm Condensed Milk
- 1tsp Yeast
- 120gm Fresh Milk
- 1/4tsp Salt
- 25gm Unsalted Butter
- 100gm Cranberries

- 1 Egg (egg wash)

Method:
1. Cook potato till soft and mash.
2. Add mashed potato with dough ingredients into a mixing bowl until smooth *** EXCEPT butter  and cranberries.
3. Add in butter and continue to mix until smooth and shining, about 10mins.
4. Add in the cranberries and continue to knead for another 1 min.
5. Place dough in a greased bowl and allow to proof and rise for an hour or until double in size.
6. Punch down dough. Divide dough into 8 equal portions.
7. Gently roll each dough into round shaped. Place the dough buns onto a baking tray layed with parchment paper.
8. Lightly brush the dough buns with egg wash.
9. Proof the dough buns in the oven until double in size. (*Oven must not ON)
10. Remove proof dough buns from oven.
11. Turn on the oven with temp 180deg, once oven is preheated, place the dough buns and bake for 15mins.
12. Once buns are baked, brush a thin layer of butter over the buns for the shine.
Enjoy

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