A mildly sweet soup containing mainly Chinese herbs and dried additives, it’s an easy make and great for cold days or someone who needs to replenish their heat and warmth. It comes highly recommended as a basis for confinement and you can double-boil it with Chicken as well for added warming and healing properties.
It’s not an overly powerful soup and is appropriate for the whole family (use a more dilute concentration if children are drinking it).
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Serves: 2 bowls (confinement size)
500 g of pork shank (or pork marrows and bones for confinement)
Here is something I want to share with my readers as well since it’s a foodie blog. It’s not your typical soup fare, but still edible.
My children LOVE sushi. It’s because 1. we’re in ASIA, 2. they attend an international + Japanese kindergarten and 3. they like the sweet/vinegar rice and seaweed. My youngest daughter is actually a HUGE fan of the sweet botan shrimp (eaten raw) and has been since she was a wee girl of 2.
So as a nice surprise, I make some happy sushi art to brighten their day.
Ingredients used above:
This one is pretty easy. Some of our research on google yields some crazy-looking sushi art. In due time, I’ll figure it out, but for now, we’ll stick to the basics.
Soup Name: Chinese Yam with Apples and Corn in Chicken Broth (with Ginger)
Traditional Chinese Name: 蘋果玉米淮山雞湯 (píng guǒ yù mǐ huái shān jī tāng)
A simple, clean chicken broth with just a hint of sweetness and a tang of spice (from the ginger). Depending on who your consumer is, add less or more ginger. For confinement, don’t be scared to throw it all in! This soup is easy to make, it’s got basic neutral ingredients and is great for the whole family!
What Ingredients are required?
1 fresh whole chicken, quartered 4-5 whole apples, cored and quartered 2 fresh corn, quartered 2 fresh pieces of Chinese Yam about 1 foot in length, peeling is optional, quartered 150 g of sliced fresh ginger (for confinement purposes) 2 L of water salt to taste How do I prepare it?
Clean, prepare and blanch chicken in a pot of boiling water for 5 minutes
Set aside to cool
Wash, prepare apples, corn and Chinese Yam
Slice ginger thinly
Boil your soup water, when it boils, add all the ingredients together
Boil on high for about 30 minutes and reduce to a simmer for 1 hour
Serve and enjoy!
With ginger, it’s a slightly warm soup, but without it, it’s neutral
Pregnancy, confinement and child friendly
Sweet and fresh to the taste
Excellent source of Vitamins and hearty to eat
For children, go easy on the ginger because that can really spice up the soup!
Be sure to clean, peel Chinese Yam with gloves as the outer skin of the Chinese Yam can make your fingers itchy (if you opt to peel the skin)
Traditional Chinese Name: 蒸豬肉餅 (zhēng zhū ròu bǐng)
This is a staple and very common Canton (Chinese-styled) dish. You can create a great base (as outlined below) and then add a variety of ingredients to enhance flavors and textures. I know this recipe is outside of my soup repertoire, but for the sake of confinement, we’re doing a series of recipes to supplement our Confinement story! Use lean pork, go easy on the soy sauce and salt and be sure to load up on the ginger! Variations include adding dried mushrooms, water chestnuts, fried preserved vegetables, mixing ground chicken meat, dried baby shrimp and basically anything you think would spice up the dish. The trick to making this dish with a great flaky texture is to be sure to massage the meat (either with your hands or a fork). I would love to hear your versions for steamed pork patty!
What are the ingredients? Good for 1-2 servings:
100 g of lean ground pork
2 tablespoons of light soy sauce
1 tablespoon of cornstarch (optional)
30 g of sliced ginger
How do I prepare it?
In a bowl, mix lean ground pork, soy sauce and cornstarch. Using either your hands or a fork, massage the meat so that the little white rolled pieces of fat become thin and sticky
Shift the pork thinly on to a low metal dish (no more than 1-inch in thickness)
Spread evenly the ginger on top of the pork patty
Place the dish on a raised pot of boiling water (or steamer)
Steam for about 20-30 minutes (or until pork is thoroughly cooked)
Skim off the top oil and serve hot
This cut and type of cooking is low in fat (as the fat is all seeped out during the cooking process)
This is a good base for additional ingredients if your palate requires something more
Super easy to make and quite hands free once it’s cooking
Great for kids as well, so you can make it for confinement and other family members!
For confinement, do not add any cooling foods (ie: water chestnuts)
Another common ingredient is to use dried salted fish, which I caution as some are high in carcinogenics