Chinese Herbal Soup with Abalone

Chinese Herbal Soup with Abalone

Chinese Herbal Soup with Abalone

Soup Name:

Chicken Herbal Soup with Abalone
 

Traditional Chinese Name:

鮑魚清雞湯 (bào yú qīng jī tāng)

This soup is warming in nature and sweet to taste.

Visit us on YouTube for more tea and soup videos.

One of my favourite basic chicken Chinese soups – ever!  And it’s special when I add abalone because it’s delicious to eat as part of the meal and brings a special savory taste to the soup.  You can’t really taste the sea, but it does really accent the soup!  This soup is warming in nature and sweet to taste.  I made this soup for my daughters post menstruation and it’s perfect for cold winter days or when you’d like to replenish qi or blood and have excess yin (feeling cold in the limbs, have a pale tongue, pale complexion).  

I buy my abalone frozen from the local supermarkets.  These are a little smaller ones and are perfect for soups.  To use, you can thaw the night before or soak in cool water.  Remove from the shell gently, ensuring you don’t break any of it and then you can use a knife or your fingers to gently remove the bottom portion (also the stomach and reproduction parts of the abalone).  Be sure to also wash them.  I’ll use a toothbrush because it’s smaller and can get into the crevices of the abalone.  Some people use a brush as well.  You can also do this under running water.

What’s involved?

Prep time: 15 mins

Cook time: 3 hours

Total time: 3 hours 15 mins

Serves: 4 bowls of soup

Ingredients

  • 1 whole fresh silkie black chicken
  • 5 fresh (or frozen) abalone
  • 2-3 slices of dong quai
  • 10 dried red dates
  • 10 dried dragon eyes
  • 5 dried Chinese Yam
  • 2 L of water

Cooking Instructions

  1. Begin to boil a separate pot to blanch your chicken in
  2. Prepare your chicken (I usually remove the legs and wings and quarter it)
  3. Prepare the abalone by removing it from it’s shell and removing its organs
  4. In the blanching pot, pre-boil the chicken and abalone to remove excess debris, blood, bones, and fat.  Once it boils again for 5 minutes, you can remove it from the hot water.  It doesn’t need to be fully cooked as that will happen in the soup.
  5. Begin to boil your soup water
  6. Once your soup water boils, add all the ingredients together
  7. Boil on high for 30 mins and reduce to a low boil for another 2.5 hours
  8. Serve and enjoy!  No salt needed – try it!  This soup is delicious!!

Benefits

Precautions

  • This is a warm soup, so not suggested for those who have yin deficiency (too much yang) in their bodies

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Mushroom Medley with Cabbage and Black Moss Stew

Mushroom Medley with Cabbage and Black Moss Stew

Mushroom Medley with Cabbage and Black Moss Stew

Soup Name:

Mushroom Medley with Cabbage and Black Moss Stew

Chinese Name:

冬菇髮菜 (dōng gū fa cai)

This dish is neutral in nature.

 

For more videos, visit us on YouTube.

In an earlier video on “How to use mushrooms in Chinese cooking” I spoke of a fear of using mushrooms.  So what better way to tackle this than to make a mushroom medley (which my hubby actually loves) with black moss (which I was also scared to use).  However, honestly, this dish is SUPER EASY and tasty!  It was amazing served with rice!

You’ll notice that a lot of these are made from dried ingredients, which means it’s pretty easy to use.  You just need a bit of planning to pre-soak, but all of these have good soak life and don’t disintegrate so you can soak in the morning to use for evening or lunch!

You can follow a video on “How to use and prepare mushrooms in Chinese cooking“.

What’s involved?

Prep time: at least 2 hours to soak, 15 mins prep

Cook time: 30 mins

Total time: 45 mins

Serves: A whole happy family!

Ingredients

 

Cooking Instructions
  1. Wash in cool water and pre-soak your dried mushrooms in separate bowls.  Use just enough water to cover them.  The longer mushrooms will absorb most of the water since expand quite a bit, but not the shiitake mushrooms so much.
  2. Soak the black moss in water, ensuring it’s fully covered.  Black moss doesn’t expand that much.
  3. Soak the dried optional tangerine peel
  4. When the mushrooms are fully hydrated, in your cooking pan, add some oil and on medium heat, gently brown the ginger and garlic (more to bring out the flavours into the oil)
  5. Pan fry the shiitake mushrooms first, browning both sides
  6. Once that’s fragrant and looking lovely, you can drop in the whole bowl of the other mushrooms, including the water they were soaking in.  This will create part of the stew base.
  7. I’ll take out the tangerine peel at this time and thinly slice 2-3 pieces and drop them into my dish as well. 
  8. Let that cook on medium heat for 5 minutes, letting it come to a soft boil
  9. Here’s when I’ll add my soy sauce and oyster sauce and let that simmer for about 5 minutes
  10. Add in the fresh napa cabbage and also your black moss
  11. To mix up your corn starch thickener:  Add the corn starch to half of cup of cold water and mix until it’s fully dissolved.  Then you can add this to you stew.
  12. Let that simmer for 10 minutes, serve and enjoy!

Tips for this dish:

  • You can pre-soak a lot of these ingredients ahead of time (first thing in the morning or when you remember) as they need to be rehydrated anyways and can stay in the water with no risk
  • Always dissolve corn starch in cold water before adding it to stews.  This will ensure it’s fully dissolved and allows to thicken consistently
  • To make this a truly vegetarian dish, you can replace the oyster sauce with hoisin sauce.
  • Keep the mushroom water in which you hydrate the mushrooms in!  This is just as tasty and will help keep the fragrance of the mushrooms in the stew!
  • This dish is saucy and savory, so perfect to be served on top of rice or noodles.
  • You can follow a video on “How to use and prepare mushrooms in Chinese cooking“.

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Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

Soup Name:

Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

Traditional Chinese Name:

蓮藕栗子素湯 (Lián’ǒu lìzǐ sù tāng)

 

This is a great, earthy, slightly nutty light soup great for the whole family and vegetarian friendly!

I’m using dried mushrooms to replace pork bones and trying to honour the flavour profile of the lotus roots and carrots.  Slightly sweet, slightly earthy, that hint of nuttiness, but in a light broth that’s savory and smooth.

You can explore more vegetarian substitutes for meats in Chinese soups and get creative!

 

What’s involved?

Prep time: 15 mins

Cook time: 2 hour and 30 mins

Total time: 2 hour and 45 mins

Serves: 8 bowls

Ingredients

Cooking Instructions

  1. Pre-soak your dried Chinese shiitake mushrooms in a bowl for 2 hours until they soften
  2. Remove the stems from the mushrooms
  3. Prepare your soup water on high heat with the 2 L of cold water in your thermal soup pot
  4. In a shallow pan, add 1 tablespoon of cooking oil and on medium heat, pan fry the mushrooms with a bit of salt until fragrant and slightly browned on both sides
  5. Wash & peel the lotus root, cutting into large pieces
  6. Wash, peel, and cut carrot into large cubes
  7. Wash, peel, and cut corn into large pieces 
  8. When the water boils, add all the ingredients together
  9. Boil on medium to high heat for 30 minutes
  10. You can continue to boil on low heat for another 2 hours or put into your thermal pot 
  11. Serve and enjoy!

Any benefits?

  • A neutral soup ideal for the whole family
  • Better for dryer, cooler weather as chestnuts are known to be a little bit wet and warming in nature
  • A versatile soup where you can change it up a bit and add other vegetables such as Chinese Yam, chayotes, or potatoes
  • Be sure to buy good quality Chinese dried mushrooms

For videos, visit us on YouTube. 

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