Bok Choy with Chinese Ham in Pork Broth
Dried and Fresh Bok Choy in Pork Broth
Traditional Chinese Name:
菜乾白菜湯 (cài gān bái cài tāng)
This soup is cooling in nature and sweet to taste. It targets to support the lungs and stomach.
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One of the best smelling Chinese soups I have ever made. It is deliciously sweet and extremely beneficial to the lungs with it’s perfect combination of Chinese herbs that target to moisturize, heal, cleanse the lungs. The dried bok choy and preserved Chinese ham are a great and common Cantonese combination for soups.
This soup is more heavy on the Chinese herbs side. A majority of the herbs listed below target the lungs primarily, clearing heat from it, and dispersing phlegm and fluids from the body (mulberry root, codonopsis root, and the luo han guo). This soup is great if you’ve got a wet cough, feeling heavy in the chest with a lot of congestion (in the nose, too!), and feeling heaty in the body (very scratchy and swollen tongue). This is a sign of excess yang (or yin deficiency).
You can find some of these Chinese herbs in the soup section of Asian supermarkets for sure. They are definitely available in your Chinese herbal shops and also your Chinese doctors (who also carry the shops as part of their practice).
Prep time: 15 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 45 mins
Serves: 6 bowls of soup
1 pound of fresh pork shank
3 large carrots
2 fresh corn
50 g of dried bok choy
100 g of Chinese preserved ham
1/8 of a luo han guo
1 piece of dried tangerine peel
1 tablespoon of apricot kernals
20 g of rice beans
1 Codonopsis Pilosula Root (5 g)
3 g of wind weed rhizome
3 g of root bark of White Mulberry
- Blanch fresh pork shank in a pot of boiling water
- Boil your soup water
- Prepare carrots and corn by cutting into edible pieces
- Rinse well in warm water the dried bok choy and all of the additives (other ingredients)
- When water boils, add all the ingredients together
- Boil on high for 30 minutes and reduce to simmering for another 1.5 hours
Would be good if you can include the Chinese names of the ingredients. This way it is easier for me to tell it to my Chinese-speaking grocer, as most don’t understand English terms. Thanks much
Thanks Faye for the suggestion – we actually include the Chinese in the main ingredient description (rather than the ingredient list) – which means it is more work for you to go through each ingredient and write it in Chinese. We will definitely consider how to format this in the future! Thanks again, Lisa