浓厚肉骨茶 Bah Kut Teh Kao Kao (Slices)

Weight: 110gm

成份：八角、黑枣、川芎、当归、党参、花椒、熟地黄、玉竹

中国福利 : 增强免疫, 血液循環, 补血, 增加抵抗力, 祛風濕,

烹调方法：

5 份，60 分钟

1. 将2升水放入锅中并煮沸
2. 将香草和调味包、1只整鸡和5瓣大蒜放入锅中
3. 煮60分钟或煮至肉变软
4. 上桌前将酱包倒入汤中

Ingredients: Illicium Verum, Black Date, Chuan Xiong, Dang Gui, Dang Shen, Zanthaxylum, Rehmannia Glutinosa, Polygonatum Odoratum

Benefits: Strengthen Immune System, Helps Blood Circulation, Restore Hormones and Glands, Strengthens Body Defence, Helps in Rheumatism

Cooking method:

5 serving, 60 mins

1.  Put 2 litres of water into a pot and bring to boil
2.  Add the herbs & seasoning packet, 1 whole chicken & 5 cloves of garlic into the pot
3. Cook for 60 mins or simmer untill the meat is tender
4. Pour the souce packet into the soup before serving

Ramuan: Illicium Verum, Kurma Hitam, Chuan Xiong, Dang Gui, Dang Shen, Zanthaxylum, Rehmannia Glutinosa, Polygonatum Odoratum

Kelebihan: Menguatkan Sistem Imun, Membantu Peredaran Darah, Memulihkan Hormon dan Kelenjar, Menguatkan Pertahanan Badan, Membantu dalam Reumatik

Cara masak: 

5 hidangan, 60 minit

1. Masukkan 2 liter air ke dalam periuk dan biarkan mendidih
2. Masukkan paket herba & perasa, 1 ekor ayam & 5 ulas bawang putih ke dalam periuk
3. Masak selama 60 minit atau reneh hingga daging empuk
4. Tuangkan paket sos ke dalam sup sebelum dihidangkan

Shelf Life : 3 years

Colour of soup : Brown
Flavour : Thick

You can eat with rice and noodles
Store in cold and dry place