Ming Mu Tang Mee Suah 明目汤面线

The past few weeks flew away…poff…just like that! Now everyday, we have to wake up at 9am+, ding dong ding dong a bit and then go to work at about 11am+, all the way until 10pm+, have to hit the pillow before 12am or else CY will get headache, is this a healthy lifestyle? Not quite really, but 2010 is a critical year for us to break it or make it, we have more things to do and that really force us to be more disciplined. But sometimes, what bothers me is not the business, but from family.

CY gets headache quite frequently nowadays and I am worried. So from time to time, if I have some time, I will just boil Traditional Chinese Tonic chicken soup, like this one. This one tastes good, especially with Mee suah, a type of Chinese noodle that dissolves quickly in the soup that gives a silky texture. Better still, I save some time as I don’t need to wash the rice cooker with this one.

This soup is meant to replenish liver, kidney’s blood and to sustain a good vision.

Ingredients （From Foo Hua 福华药材店）
Herbal epimedii 淫羊霍
Huai Shan 淮山/山药
Wolfberry 枸杞子
Herbal Dendrobii 石霍
Mizao 蜜枣
Dang Shen 党参

Other ingredients
Chinese lettuce
Dark chicken 乌鸡
Mee suah
1 tbsp soy sauce

Instruction
Add herbs into a pot with 1.5L of water, boil for 10 minutes. When herbs release their flavours, add in dark chicken. Cook for 2 hours in low heat. Add salt and soy sauce when ready to be served.