10 Restorative Herbs Recommended by our TCM Physicians

• Half Chicken
• 1 piece of Ginseng
• 3 to 5 slices of ginger
• 7 to 10 red dates
• 1 tbsp of wolfberries
• 500 ml of water

1. Wash the chicken and prepare all the ingredients.
2. Pour 500 ml of water into a pot and bring it to a boil.
3. Add the chicken and other ingredients to the water. Cook for an hour, stirring once every 10 to 15 minutes.
4. Serve hot. 

Ingredients

Steps

• 1-inch dried Reishi mushroom
• Water
• Fresh ginger slice
• A drizzle of honey
• Orange or lemon edge
• A sprinkle of cardamom or cinnamon
• Fresh thyme or rosemary

1. Add water, reishi mushrooms, ginger, cinnamon or cardamom into a pot. Boil for 10 minutes
2. Add rosemary or thyme and simmer for 10 more minutes.
3. Serve with honey and an orange or lemon wedge. 

Ingredients

Steps

• 1 cup frozen mixed fruit
• 1 cup soy milk
• 2 tbsps dried goji berries
• 1 tsp honey

1. Add all the ingredients into a blender and process until smooth.

Ingredients

Steps

• 400g chickpeas
• 1½ tsp ground turmeric
• 1½ tsp smoked paprika
• ¼ tsp dried chilli flakes
• 600g skinless chicken breasts, cut into bite-sized chunks
• 2 tbsp olive oil
• 2 long shallots, thinly sliced
• 2 cloves garlic, crushed
• 160g baby spinach, torn
• 200g 0% fat natural yoghurt
• 2 tsp lemon juice, plus lemon wedges to serve
• 4 wholemeal pittas, toasted and split

1. Combine turmeric, paprika and chilli flakes in a small bowl. Add chicken and ½ tbsp of olive oil. Toss until well coated.
2. Heat ½ tbsp of oil in a large frying pan and arrange the chicken in a single layer. Cook for three to four minutes, then flip and cook for three to four more minutes until golden and cooked through. Transfer the chicken to a plate without removing the chicken fat.
3. Add chickpeas to the pan with the remaining chicken fat. Throw in the shallots, garlic, and remaining oil. Cook for eight to 10 minutes. 
4. Add spinach and toss to combine. Cook for two more minutes.
5. Remove the pan from the heat and toss in the chicken. Combine the ingredients.
6. Combine the yoghurt and lemon juice. Serve them on plates and top with chicken, chickpeas, lemon wedges and pittas.

Ingredients

Steps

• 600g chicken
• 1 L water
• Salt

Dried Herbs

• 20g Chinese yam
• 10g Chinese angelica root
• 20g codonopsis root
• 20g Soloman’s seal
• 15g goji berries
• 8 red dates

1. Blanch chicken pieces in a pot of boiling water for a few minutes until the scum floats up. Drain and rinse the meat.
2. Rinse all the dried herbs and drain. Place them in a pot filled with 1L water and bring to a boil. Then, add the chicken and bring to a boil again.
3. Reduce the heat and simmer for two hours.
4. Season with salt and serve.

Ingredients

Steps

• 1 tbsp oil
• 1 tsp salt
• 1 stalk of celery, cut into slivers
• ½ onion, cut into slivers
• Handful of seaweed
• 1 beaten egg
• Noodles
• Drizzle of sesame oil
• Mushroom seasoning

1. Add oil, salt, celery, and onions to a wok. Cook for one minute.
2. Add 3 cups of boiling water to the wok and ½ tsp of mushroom seasoning.
3. Drizzle in the scrambled egg and add the seaweed. Cook until seaweed is soft.
4. Serve with a drizzle of sesame oil.

Ingredients

Steps

• 1 medium-sized kampung chicken, skinned and quartered
• 2 old cucumbers
• 150g fresh cordyceps, well-rinsed
• 1 honey date 
• 4 red dates, halved lengthwise
• 5 pieces of dried Chinese yam
• 2 shiitake mushrooms, quartered
• 15g ginger, sliced
• 4.2 litres of water

1. Prepare the chicken by washing and removing excess fat. Then, blanch until there is no visible blood. Rinse and set aside.
2. Slice the old cucumber lengthwise and remove the seeds and pith. Cut each half into four pieces.
3. Add chicken, old cucumber, cordyceps, honey dates, red dates, Chinese yam, mushrooms, ginger and water to a pot. Bring to a boil and simmer for two hours.
4. Serve hot.

Ingredients

Steps

• 4-5 slices of dried astragalus root
• 1 to 4-inch strip of kombu seaweed
• 5 shiitake mushrooms, fresh
• 2-3 tbsps red miso paste
• 4 tbsps of freshly chopped green onions
• ½ bundle of dark leafy green vegetable
• 100g of firm tofu, chopped into squares

1. Add 3½ cups of water to a pot. Add the sliced shiitakes, kombu (rinse and pat dry first) and astragalus.
2. Simmer covered for 15 to 20 minutes. Then remove from heat and take out the kombu and astragalus.
3. Add miso paste, chopped green onion, tofu, and dark leafy greens.
4. Stir and cook until the miso is dissolved.
5. Serve hot.

Ingredients

Steps

• 30g dried fox nut barley
• 25g dried lotus seeds
• 30g dried Chinese yam slices
• 35g poria mushroom
• 900g pork neck bones
• 5 slices ginger
• 170g carrot
• 340g daikon radish
• 10 cups water
• Salt

1. Soak the barley, lotus seeds, Chinese yam, and poria mushroom in water.
2. Soak the pork bones in cold water for an hour. Rinse thoroughly and drain.
3. Blanch pork bones in a large pot. Then, drain the pork bones and rinse them clean. Wash the soup pot as well.
4. Add the pork back to the pot and add the dried herbs along with the ginger, carrot, daikon, and 10 cups of water. Bring to a boil. Then cover and simmer for two hours.
5. Add salt to taste and serve hot. 

Ingredients

Steps

• 600ml water
• 8 slices ginger
• 2 tbsp dried longan pulp
• 1 tbsp brown sugar

1. Rinse the ginger and slice. Rinse the longan pulp and drain well.
2. Add the ginger and longan to a large pot. Pour in the water and bring to a boil over medium-high heat. 
3. Simmer for about 10 minutes until the water reduces to 400ml. Stir in the brown sugar and cover. 
4. Turn off the heat with the cover on and let it stand for 20 minutes.
5. Serve warm.