This page is about Chinese Confinement in the final days. From here on forward, it’s all about ensuring the body is pumped full of herbs, heat and healing ingredients that help the mother “seal” her body and make her “wholesome and strong” again. The soups and meals here are packed with serious herbal, healing and heaty additives and not to consumed by the faint of heart. It is completely and entirely customized for the confinement mommy (unless the recipes indicate that other people can drink it too), but it really is more heaty and healing than your average soup. Some recipes even require double-boiling to preserve the concentration of healing qualities.
According to my local herbalist, she says one can’t become over-heated during confinement, so just throw all the ammunition you have. This is really the final stretch and how you heal the body here, is said to dictate the health of your body until your next child, or for the rest of your life. Rather scary huh? That’s why the Chinese take confinement so seriously!
I will continue to add as I learn more here, but here’s a start.
Chinese Confinement drinks, teas & soups (for the final days):
This is the ultimate confinement accompaniment to provide that much needed heaty boost while you’re recovering. This common staple “condiment” is used in a variety of dishes, but is most commonly paired with simple, steamed chicken. You can however, pair this with steamed fish, plain rice, noodles or just about anything. Make it in a big batch and keep in the fridge for up to one week of usage for convenience. It’s warming, tasty and ideal for the entire duration of confinement.
Dish Name: Ginger & Green Onion Sauce, Ginger Scallion Sauce
Traditional Chinese Name: 薑蔥蓉 (jiāng cōng róng) or 薑蓉 (jiāng róng)
Waste not! Want not! I’ve used the remains of a roasted piglet (from a banquet) to make a delicious watercress and chestnut soup. Usually, people don’t eat the head, feet and tail of the roasted piglet, so I took home the head! It creates a very rich, delicious broth and great as a soup base for almost any ingredients.
My vegetable vendor suggested watercress because of the recent change in weather and everyone was getting sore throats and was heaty.
Well, actually that’s because my sister is going through confinement, so all we eat is ginger pork feet and it sets our body on fire! Combined together with the roasted piglet head are chestnuts and dried scallops to bring a tang of sweetness to the already salty soup base. There are plenty of things around the house you can find as leftover for soups!
This soup is naturally flavored (slightly salty from the roasted piglet)
It is a great cooling soup for sore throats, heaty bodies and cold-sore ridden mouths (or acne)
Really, no additives needed (salt or sugar)
Great for kids
The watercress can be eaten as cooked veggies, so scoop more with the soup (or some people like to scoop it all out and serve it as a separate dish)