Cough Reducing and Lung Nourishing Tea

Cough Reducing and Lung Nourishing Tea

Cough Reducing and Lung Nourishing Tea

Soup Name:

Cough Reducing and Lung Nourishing Tea

Traditional Chinese Name:

止咳茶 (zhǐké chá)

Nature:  Slightly warming

Taste: Sweet

For more videos, you can follow us on YouTube.

I was naughty this weekend and took a ride in -5C (probably colder with wind chill) weather and will likely be chastised by my Chinese doctor because “he told me so…”  LOL.

Here’s why.  When there is exposure in both cold and windy conditions (which are usually yin pathogens into the body), there’s a possibility that the body isn’t strong enough to fight it and then the body becomes imbalanced and you have excess yin in the body.  Symptoms include pale complexion, having a wet, pale, tongue, runny nose, phlegm in the nasal passages and when it gets bad, it’s phlegm in the lungs.

For me, I have a slight dry cough (no phlegm in the lungs), but severe runny nosy and phlegm in the nose, including cold limbs.  You can play with the balance of monk fruit vs tangerine peel depending on where the phlegm is.

 

What’s involved?

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 3 cups

Ingredients
  • 1 quarter of dried monk fruit shell (reduce this if you’ve got more phlegm and increase the tangerine peel, this ingredient is great for dry cough)
  • 1 piece of dried tangerine peel (reduce this if you’ve got a very dry cough and increase the dried monk fruit)
  • 4 slices of fresh ginger
  • 2-3 pieces of rock sugar (to taste)
  • 4 cups of boiling water
Cooking Instructions
  1. Soak your tangerine peel in warm water for 15 minutes and scrape off the extra flesh from the skin (as it’s bitter).  This is an optional step.
  2. Add all the ingredients (except the rock sugar) into a pot (or a stove safe tea pot)
  3. Boil on low-medium heat for 15 minutes
  4. Before serving, add in the rock sugar and allow that dissolve fully
  5. Serve and enjoy!

TIP:

  • Monk fruit (or dried luo han guo) is really good for that dry, dry cough.  You’ll know because the cough sounds hollow and there’s no phlegm.
  • Tangerine peel is best suited if everything is phlegmy and helps dry the dampness in the body.  You’ll know this because the cough has phlegm and the lungs feel and sound congested.
  • Do consult your doctor if you’re not sure about your condition.  This is not a substitute for any medical advice.

 

 

The monk fruit!  This is the slightly less dry version.  You’ll notice it’s more green and less brown.  This one is a little more expensive, coming in at $2 CAD per monk fruit.  You’ll also notice a thin layer of sugared coating, so it is a bit sticky to touch, but that’s just the sugars of the fruit on the skin.  The great thing about the greener version is that it isn’t as pungent or sweet, so you can use half in a soup to give is just enough of that flavour.  If it’s the heavily dried version, I will only use a quarter in 3L of soup water.  This is also great in teas!!  

Thank you so much to the community for sharing your comments and progress!

❤️❤️❤️ 

This is a recent instagram follower who used the monk fruit (or luo han guo) tea to help with a dry cough.  And yes, this is your definite go-to ingredient for dry cough, where dried tangerine peel is your go-to for the more phlegm and wet cough.

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Green Radish and Carrots Chinese Chicken Soup

Green Radish and Carrots Chinese Chicken Soup

Green Radish and Carrots Chinese Chicken Soup

Soup Name:

Green Radish and Carrots Chinese Chicken Soup

Traditional Chinese Name:

青紅蘿蔔雞湯 (qing hóng luóbo yù mǐ jī tāng)

Nature:  Cooling

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

Traditionally in the Cantonese soup repertoire, this green radish and carrot soup is cooling and often recommended if you’re feeling heaty, want to cool the body, or it’s hot and humid in the summer and autumn months.

It is also commonly found as a dinner soup, where restaurants will serve it at the beginning of the meal known as “lai tong” (or aka, free soup).  You’ll find the bits of carrots and green radish chopped up and along with pork (or chicken).

This soup is delicious, hearty, and tastes like home!  My family often prepares this and my (grown) children will always ask for it when I ask them what kind of soup they want 🙂

 

What’s involved?
Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours and 20 mins

Serves: 6 bowls

Ingredients
  • 3 pieces of boned chicken thighs, sliced, pan fried
  • 2 fresh green radishes, quartered and in 1-inch thickness
  • 3-4 small fresh carrots, sliced into 1-inch pieces
  • 1 handful of dried scallops
  • 7-8 dried longans
  • 5-6 dried red dates
  • 3 L of water
Cooking Instructions
  1. Begin to boil your soup water
  2. Optionally slice up your chicken thighs, I do this so that it cooks faster and there are smaller pieces in the soup to be served
  3. In a shallow pan, fry the chicken thighs under cooked and a lot of the skin and fat should render out
  4. Peel and chop up your radish and carrots.  I’m using a smaller cut this time around as I’m not boiling as long, but still want them relatively soft to be eaten
  5. Once your soup boils, drop in the meats, chopped vegetables, and herbs
  6. Cover and boil on medium heat for 2 hours
  7. No salt needed, serve and enjoy!
If you’d like to quick boil this faster, I’d suggest cutting up the pieces smaller, almost cubed.

Be sure to also buy fresh, firm green radish.  You’ll know they’re fresh because they are super hard to touch and you can’t really squeeze them.  When they get soft, squishy (but not leaky), they’re already drying out and aging.

This combination of green radish and carrots are amazingly delicious!  Some people will also add white radishes, which makes the soup even more cooling, and corn is also a nice addition!  Enjoy!

 

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Healing Chinese Herbal Soup

Healing Chinese Herbal Soup

Healing Chinese Herbal Soup

Soup Name:

Healing Chinese Herbal Soup

Traditional Chinese Name:

北芪黨參消腫養陰湯 (běi qí dǎngshēn xiāo zhǒng yǎng yīn tāng)

For more videos, you can follow us on YouTube.

This soup is perfect for anyone who wants to replenish and strengthen blood and qi, has poor circulation, relieve fatigue, or reduce pain and inflammation.

I call this my Healing Chinese Herbal soup and want give a shout out to Tash from SouperWell for this partnership!  Hi Tash!

What’s involved?
Prep time: 20 mins

Cook time: 3 hours

Total time: 3 hours and 20 mins

Serves: 4 bowls

Ingredients

     

    Cooking Instructions
    1. You can pre-soak your tangerine peel (to soften) and dried Chinese yam (to wash off any sulphur usually used in the drying process)
    2. Prepare the protein by quartering your chicken
    3. Prepare 2 pots, one is the soup pot (add your 2 L of water) and one pot is for blanching the chicken
    4. Once your blanching pot boils, drop in your chicken and boil on high for 5-7 minutes, allowing the foam, fat, and bones come to the surface
    5. You can turn off your blanching heat and once your soup water boils, transfer the blanched chicken over and let that boil on high
    6. Add in your sliced lotus root and dried ingredients
    7. Cover and boil on high for 30 minutes
    8. Reduce to a low boil for another 3 hours
    9. Salt as needed

    CHECK OUT OTHER SIMILAR HEALING HERBAL SOUPS

    Learn more about how these types of teas and soups can help improve your overall blood circulation and how you actually know that it's working?

    It's not a perfect science (still working to perfect it), but I'd say the methodology and thinking is sound 🙂

    Would love to hear your thoughts!

     

    EQUIPMENT USED

    To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

    A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

    A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

    Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

    I use these types of stove top safe tea pots to make most of my herbal teas!

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    Simple Roasted Chicken Congee

    Simple Roasted Chicken Congee

    Simple Roasted Chicken Congee

    Soup Name:

    Roasted (leftover) Chicken Congee

    Traditional Chinese Name:

    烤雞粥 (kǎo jī zhōu)

    What’s the Best Chinese Comfort Food? Hot Homemade Congee!

    When it comes to leftovers, congee with meats is the ultimate!  The best are with left over roasted chicken (even Costco bought ones are great!), left over turkey (from Christmas or Thanksgiving), left over roasted pork (from Chinese banquets), left over roasted duck or goose (which you can get from Chinese stores) are a few to name.

    The amazing thing about these meats is that they store really nicely in the freezer for a few months, so when you feel like congee, you can even use them frozen dropped into boiling rice water.

     

     

    What’s involved?

    Prep time: 10 mins

    Cook time: 40 mins

    Total time: 50 mins

    Serves: 6 bowls

    Ingredients

    • Your leftover roasted meats (I will portion about one quarter of chicken for 2 cups of rice as not to overwhelm the dish with too much meat, this is completely up to you!)

    • 2 cups of rice (your choice, for this one I used Japanese rice)
    • 3 L of water
    • 1 handful of dried scallops
    • 5 fresh garlic

    Toppings (optional):

    • chopped raw carrots (for crunch)
    • preserved olives
    • chopped fresh green onions

     

    Cooking Instructions

    1. Prepare your meats by either cutting up or peeling off the bones.  I will remove the meat from the bones to make it easier to remove the bones from the congee later.  
    2. OPTIONAL:  If you want, you can blanch some meats in a pot of boiling water first to render some of the fat off, such as duck and goose
    3. Add the meats to a pot
    4. Add in 2 cups of rice (your choice)
    5. Add in your herbs 
    6. Add in 3L of water
    7. Cover your pot, boil on medium high heat until it boils (at this point, I will take an oil strainer and remove any debris, foam from the top of the congee before it cooks (while the water is still separate from the rice)
    8. Reduce to a medium boil (still covered) for 30 minutes
    9. At this point, I will use chopsticks and physically remove all the chicken bones fro the congee
    10. Serve and top with your favourite congee toppings!

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    Pu’er Chinese Tea:  A Traditional Chinese Medicinal Perspective

    Pu’er Chinese Tea: A Traditional Chinese Medicinal Perspective

    A PU’ER Chinese (TEA) LOVE STORY

    Chinese pu’er tea:  Why I love it! As part of my overall health regime.

    One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

    One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.

    How do Chinese Teas support Traditional Chinese Medicine concepts?

    Chinese teas can also be defined in nature and tastes similar to other ingredients used in soups and herbal teas (and in Chinese medicine).  

    Knowing this, you can:

    • Drink the teas that match your current body condition and needs
    • Mix and match according to the nature of the ingredients and strengthen the benefits of created teas
    • Integrate teas as part of your diet to balance yin and yang
    • Know the best times and conditions in which to consume teas
    • Compliment existing soup and herbal teas to optimize your balance diet

     

     

    A Pu’er Love Affair

    Pu’er is one of those teas that kind of fall into a wine category in that it’s got it’s own fermenting and vintaging process.  It’s even got a wide range of flavours, tastes, depths, ages, and price points!

    I love how this tea starts bitter, but ends with golden after tastes.  And depending on the roast, the age, the area it’s from, the company that processed it, you get so many different flavours and end games.  And it’s truly this comfort drink I enjoy in the evenings, especially after a big meal or a long night out.

    Pu’er as an ingredient:

    • is cooling in nature
    • and bitter to taste
    • It’s perfect for clearing heat
    • eliminating toxins from the body
    • aiding in sleep
    • targets the spleen and liver
    • does have a high caffeine content (which does elevate heart rate in some)

     

    Generations to Generations

    I love the traditions that come with Chinese tea drinking.  Most of these are passed down from generation to generation.  

    My grandfather (from my mom’s side) had this beautiful traditional tea set, usually used for “kung fu” tea.  However, you can literally use this for any types of teas!  And it’s a great experience if you have guests!

    I remember so vividly how my grandfather made his “kung fu” tea in Hong Kong.  He would pour boiling water in all the cups, ensuring that the temperature of the cups were hot enough and then steeping some tea, always pouring out that first steep to get rid of impurities.  And then, he’d pour out really quickly into these tiny tea cups.  We’d take them like shots.  It was highly entertaining!

    This is what tea brings me.  These amazing memories and wonderful traditions that are passed down from generation to generation.

    Pu’er versus other Chinese Teas

    There are so many varieties of teas that even within the pu’er (aka pu’erh) families, they have their own varieties as well!

    Pu’er is very different from green, red, or black tea, although it does fall into the category of darker, black teas because of it’s processing and fermenting.

    There are 2 methods of processing pu’er which will yield in:

    • raw pu’er – dried and naturally fermented, partially pan-fried to stop the fermenting process, rolled, fully dried
    • cooked pu’er – picked, intentional bacteria introduction to ferment, then fired and cooked, and rolled

    This is why you’ll taste different depths, char, flavours in a pu’er.  There are so many factors that it depends on such as length of fermentation, species of bacteria, cooking time and method, humidity of drying time and length, location of tea leaves, and condition of tea leaves during time of harvest.  The longer the process, the longer the fermentation, the quality of the leaves, the mixing or leaves, and the post storage life will determine the price and rarity of the pu’er blend. 

     

     

    Pu’er can be purchased as loose leaf teas, which is the more modern way, or are the left over leaves.  The more traditional pu’er is found in round cakes, where they’ve been packed and dried and wrapped in paper.  It’s really quite an experience to use one of these because you literally break off what you need!  

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