Chinese Winter Melon and Parma Ham Stew

Chinese Winter Melon and Parma Ham Stew

Chinese Winter Melon and Parma Ham Stew

Soup Name

Chinese Winter melon and Ham Stew

Traditional Chinese Name:  

 

For more videos, visit us on YouTube.

I was inspired to make this soup one day when I walked by the wet mart and saw the vendor carving up this giant fresh winter melon and I thought, “Gosh, that’s be amazing to use!”.  I didn’t want to make a soup that day, but really wanted something savory, tasty, and soft.  So another way to make winter melon is to stew it!  And normally, you can pair winter melon with Chinese ham, but I went for a western spin and decided to make a fusion version with Parma Ham instead (which is equally salty).

What’s involved?

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 4-5 people

Ingredients

  • 1 slice of fresh winter melon (about 2-3 inches thick is good)
  • 1 bowl of smaller dried Chinese mushrooms
  • 1 bowl of fresh, cored gingko bilobas
  • 1 pack of Parma Ham
  • 9-10 cloves of fresh garlic
  • A sprinkling of preserved Chinese vegetables

Cooking Instructions

  1. Start by soaking the Chinese mushrooms in room temperature water for about an hour to soften them
  2. I like to use giant butcher’s knives for chopping most things because the weight and leverage just lessens the work!  Chop your winter melon into large-sized pieces, removing the seeds and keeping the skin.  This will help keep in place as it softens in your stew and not disintegrate into a million pieces and become blah…
  3. The go about removing the ends of the mushrooms.  A sharp knife or kitchen scissors will do the job!
  4. In your soup pot, with a bit of oil and on medium heat, pan fry the garlic cloves until they are brown (and smell yummy!), then you toss in the mushroom and pan fry for about 3 minutes.
  5. Drop in the gingko bilobas and also fry for 3 minutes
  6. Then you extract the Parma Ham and just place it on top of the other ingredients and stir slightly
  7. Add in 2 cups of boiling water and a sprinkling of Chinese preserved vegetables and mix it altogether
  8. Cover and boil for 45 minutes, stirring every once in a while so it doesn’t stick, or that you still have enough liquid in the pot

For more videos, visit us on YouTube

Fish Maw Chicken Egg Drop Soup

Fish Maw Chicken Egg Drop Soup

Fish Maw Chicken Egg Drop Soup

Soup Name

Fish Maw Chicken Egg Drop Soup

Traditional Chinese Name:  

 

 

For more videos, visit us on YouTube.

In the Chinese repertoire of soups, there’s a type of soup called a “gung” (羹) in Cantonese.   These soups are traditionally thickened with corn starch or other thickeners and served as an appetizer during meals.  I don’t make these soups very often, but once in awhile, it’s a nice addition to my menu.  I also find that these types of “gung” soups usually come out during the winter days, which is perfect for our cold weather now in Hong Kong!

This one is made with fish maw (or fish stomach) and fresh chicken breast, both excellent sources of low-fat protein!  It takes around 30-40 minutes to make and serves a pretty filling soup that is ideal for the whole family!  Try it and let me know what you think!  

What’s involved?

Prep time: 30 mins

Cook time: 30 hours

Total time: 1 hour

Serves: 6 bowls

Ingredients

  • 1 bag of dried fish maw
  • 4-6 pieces of skinless chicken breast, cubed
  • 2-3 slices of fresh ginger
  • frozen peas
  • 2 eggs
  • 1 cup of Chinese ham, diced
  • 1 can of small chicken broth
  • 2 L of water
  • 4 tablespoons of cornstarch
  • soy sauce
  • Chinese wine
  • sesame oil
  • salt
  • pepper
  • Parsley
  • Green onions

Cooking Instructions

  1. Boil your soup water, throw in yours ginger and the dried fish maw.  Boil on high for 10 minutes, or until the fish maw is completely soft.  You’ll need to use chopsticks or something to push them into the water or else they will just float about and not really soften.
  2. Remove the fish maw from the water, let cool and dice into bite sized pieces
  3. Dice your chicken and Chinese ham into bite sized pieces
  4. Marinate your chicken breast with:  1 teaspoon of Chinese wine, 1 teaspoon of soy sauce, a drizzle of sesame oil, 1 tablespoon of cornstarch, sprinkle of salt and pepper – mix well together
  5. In your soup, add fish maw, diced chicken breast and let it boil for 5 minutes on medium heat.  Then throw in frozen peas and ham.
  6. In a small bowl, add cold water to 4 tablespoons of cornstarch and mix until dissolved.  Then slowly, drizzle this into your soup on medium heat while you continuously stir

For more videos, visit us on YouTube.

 

EXPLORE MORE

A Do-It-Yourself Japanese Shabu Shabu Experience

Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...

7 Basic Chinese Soup Pantry Ingredients

What do you do when you move half way across the world?Rebuild my Chinese soup pantry! For more videos, visit us on YouTube.Check out the video for what ingredients I used for my basic Chinese soup pantry ingredients.  I keep these stocked all year round and...

A Do-It-Yourself Japanese Shabu Shabu Experience

Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...

Turkey Chinese Congee (Porridge)

Soup Name: Turkey Chinese Congee Traditional Chinese Name: 火雞粥 (huǒ jī zhōu) Introduction: What to do with a 19 pound turkey for a family of 6? Well, after carving it, you have more meat leftover than carcass and I’ve taken half of the carcass for congee and the other...

Chinese Winter Melon and Parma Ham Stew

Soup Name:  Chinese Winter melon and Ham Stew Traditional Chinese Name:    For more videos, visit us on YouTube.I was inspired to make this soup one day when I walked by the wet mart and saw the vendor carving up this giant fresh winter melon and I thought,...

Apple Chinese Herbal Tea (For Coughs)

Soup Name:  Apple Chinese Herbal Tea (For Coughs) Traditional Chinese Name:   蘋果止咳茶 (píng guǒ zhǐ ké chá)  For more videos, visit us on YouTube.When a virus, cold, or flu has you down, my go to hot drink is usually a Chinese Herbal tea that addresses my illness. ...

Bitter Melon Soup with Corn and Pork Meatballs

Bitter Melon Soup with Corn and Pork Meatballs

I made this after work one day and managed to pick up fresh veggies and meat from the wet mart on the way home. Sometimes I plan for soup, sometimes I don’t, and this soup is one of those last minute made-up combinations because I felt like having meatballs and bitter melon at the same time!

The pork meatballs are a substitute for the pork bones and I could eat them along with my soup. I also made extra and froze for a rainy day so I could pan fry – no wasted efforts! The bitter melon is also cooling, helps relieve heat in my body, and helps relieve that painful tongue after eating too much fried food.

Soup Name:  Bitter Melon with Corn and Pork Meatballs Soup

Traditional Chinese Soup Name: 簡單菜湯 (Jiǎn dān cài tāng)

For the whole recipe and to skip my commentary, scroll down.

To start, you’ll need: 2 fresh bitter melon, a pack of fresh ginkgo biloba, 2 fresh corn, ground pork, 1 egg, 1 fresh onion, and your favourite spices.

For the quick boil, you’ll need to have smaller slices of bitter melon and corn. In general, quick boils cook for around 30 minutes and you want to maximize the amount of flavour that is extracted during this time.

As soon as I can, I start boiling water and throw in whatever I can to save time. This means, the corn is washed and cut first and just dumped in.

The first thing to do is boil the soup water. Corn is easiest!

The first thing to do is boil the soup water. Corn is easiest!

 

While that’s making it’s way to boiling, I will prep the bitter melon. Some people prefer to peel the skin, some don’t. I personally keep on the skin because it helps keep the bitter melons from disintegrating like melons do in Chinese soups.  Slice the bitter melon in half right down the length of the middle and with a metal spoon, just scrape the seeds and insides away. Then slice the melons into thin half crescents and drop that into your soup, too.  Throw in the ginkgo biloba as well.

Prepping bitter melon

Prepping bitter melon

Sliced bitter melon

Sliced bitter melon

Corn and bitter melon in the soup

Corn and bitter melon in the soup

 

The meatballs are also a made up recipe based on other meatball recipes I’ve made. I used half a white onion (diced), 1 egg, and a ménage of salt, garlic powder, onion powder, dried basil, and pepper.

Making the meatballs

Making the meatballs

Using my hands, I mashed it all together. The Chinese have this hand prepped way of making “steamed pork patty” by really blending the ground pork until the fat gets “stringy”. I used the same technique (and duration of mixing). Once everything is nicely blended, I rolled the meatballs into bite-sized balls and set that aside until I know the water is boiling. This is where it matters, because the idea is to drop the balls so that they cook immediately and hold their form.

Pork meatballs ready for soup

Pork meatballs ready for soup

Bitter Melon with corn and pork meatballs soup

Bitter Melon with corn and pork meatballs soup

 

You can add any type of broth powder or broth soup as you’d like. I put in one spoon of chicken broth powder just to help enhance the flavour because quick boils tend to have less intensity of flavours versus your traditional old fire soups.

Boil on high for 30 minutes and serve and enjoy! For a complete meal, throw in a scoop of white or brown rice and ta-da! dinner is served!

Quick boil bitter melon and corn with pork meatballs soup

Quick boil bitter melon and corn with pork meatballs soup

 

 

Bitter Melon Soup with Corn and Pork Meatballs
Recipe Type: Soup
Cuisine: Chinese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 6 bowls
Ingredients
  • 2 fresh [url href=”http://www.thechinesesouplady.com/bitter-melon/”]bitter melons[/url], halved (with skin), de-seeded, and sliced
  • 2 fresh [url href=”http://www.thechinesesouplady.com/corn/”]corn[/url], quartered
  • 20 fresh [url href=”http://www.thechinesesouplady.com/ginkgo-biloba/”]ginkgo biloba[/url]
  • 1 pound of fresh ground pork
  • half fresh [url href=”http://www.thechinesesouplady.com/onions-fresh/”]onion[/url], diced
  • 1 [url href=”http://www.thechinesesouplady.com/chicken-eggs/”]egg[/url]
  • your own spices
  • 2 L of water
Instructions
  1. Boil your soup water
  2. Wash and cut the corn and throw into the soup water
  3. Wash and cut up the bitter melon (de-seed and keep on the skin) and add with the ginkgo biloba to your soup
  4. in a separate bowl, mix in the diced onions, spices and 1 egg until the pork fat becomes stringy and quite sticky
  5. Roll into bite-sized meatballs
  6. When the soup water boils, drop in the meatballs one at a time, ensuring that the water is still boiling (this ensures the meatballs cook immediately when they hit the water and stays together)
  7. Boil on high for 30 minutes
  8. Serve and enjoy!

 

Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

Soup Name:

Quick Boil Pumpkin and Corn Vegetarian Soup

Traditional Chinese Name:

簡單菜湯 (Jiǎn dān cài tāng)

What started as a simple vegetable soup, turned into an interesting mix of hot and cold vegetables because I could! The children had the soup warm, served with macaroni for dinner and it’s an easy quick boil, meatless soup. You can add real meat if you’d like, ideally chicken breast or thighs for a quick boil or even Chinese preserved ham. A great, quick soup for those times when you’re just running out of time, but have a fridge full of vegetables! The base is quite easy and you can add any other vegetables that suit your taste!

For the quick boil, you’ll need to have small pieces of vegetables to enable them to cook faster and release flavours faster. I always keep the cobs for the soup base, there is SO MUCH flavour in those things! Throw everything into a pot of boiling water as a start.

Throw in the shucked loose corn and broth and boil on high heat for 30 minutes. You can throw in the snow peas to blanch for 2 minutes and then serve.  What I also did here was have extra “greek salad” ingredients (raw cucumbers, raw tomatoes, and parsley) just for fun – but it tasted awesome!

What’s involved?

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6 bowls

Ingredients

  • 1/2 fresh Japanese pumpkin, cubed (with skin off)

  • 2 fresh corn, shucked (keep the cob for the soup)

  • 20 fresh snow peas

  • 1 teaspoon of vegetable broth powder (or half a cup of vegetable soup stock)

  • 2 L of water

Cooking Instructions

  1. In a pot of boiling water, add cubed pumpkin, corn cobs, corn kernals and stock (or powder)
  2. Boil in high for 30 minutes
  3. Before serving, blanch the snow peas in the soup for 2 minutes
  4. Serve and enjoy!

The beauty of this is that you can add in your choice of cubed vegetables, such as carrots, radish, and even tomatoes that compliment the sweet flavours of the pumpkin.  

Alternatively, you can use miso paste instead of chicken powder, which is just as tasty as  quick boil!

 

EXPLORE MORE

A Do-It-Yourself Japanese Shabu Shabu Experience

Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...

7 Basic Chinese Soup Pantry Ingredients

What do you do when you move half way across the world?Rebuild my Chinese soup pantry! For more videos, visit us on YouTube.Check out the video for what ingredients I used for my basic Chinese soup pantry ingredients.  I keep these stocked all year round and...

A Do-It-Yourself Japanese Shabu Shabu Experience

Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...

Turkey Chinese Congee (Porridge)

Soup Name: Turkey Chinese Congee Traditional Chinese Name: 火雞粥 (huǒ jī zhōu) Introduction: What to do with a 19 pound turkey for a family of 6? Well, after carving it, you have more meat leftover than carcass and I’ve taken half of the carcass for congee and the other...

Chinese Winter Melon and Parma Ham Stew

Soup Name:  Chinese Winter melon and Ham Stew Traditional Chinese Name:    For more videos, visit us on YouTube.I was inspired to make this soup one day when I walked by the wet mart and saw the vendor carving up this giant fresh winter melon and I thought,...

Apple Chinese Herbal Tea (For Coughs)

Soup Name:  Apple Chinese Herbal Tea (For Coughs) Traditional Chinese Name:   蘋果止咳茶 (píng guǒ zhǐ ké chá)  For more videos, visit us on YouTube.When a virus, cold, or flu has you down, my go to hot drink is usually a Chinese Herbal tea that addresses my illness. ...

Vegetarian Sweet Potatoes, Potatoes and Corn Broth with Orzo

I know, the orzo doesn’t make it very Chinese, but my family loves small-sized pasta that I decided to turn this soup into a solid meal for the children. This is another quick boil vegetarian soup that can be done in under 30 minutes. For my kids, I added pan-fried sausages on top for some protein, but you can always consider adding tofu or even egg drops! This recipe was inspired by another mommy on instagram – you can follow @TheChineseSoupLady for my adventures of “souping”.

Soup Name:  Vegetarian Sweet Potatoes, Potatoes and Corn Broth with Orzo

To see the full recipe, scroll down to skip my commentary.

For this recipe, you’ll need: Sweet potatoes, potatoes, onions, garlic, fresh corn and vegetable broth is optional, or for those who prefer meat, you can add the preserved Chinese Ham or chicken / beef broth.

To start, you can begin boiling your soup water, which I use around 3L of water. Like most quick boils, the ingredients need to be cut small so that they can cook quickly. I would normally recommend ingredients like onions, leafy greens, melons to be cut smaller, but because potatoes and sweet potatoes melt into soups or self disintegrate, I cut them bigger – roughly 1 cubic inch will suffice.

Cubed sweet potatoes and potatoes

Cubed sweet potatoes and potatoes

If your soup water has boiled, just dump in your chopped potatoes into the soup, but if it’s still work in progress, I’d recommend soaking the potatoes and sweet potatoes in warm water until you can use them or they will brown and then stay brown in the soup and just doesn’t look as appealing.

Cubed sweet potatoes and potatoes

Cubed sweet potatoes and potatoes

I also shuck the corn. This is another recommended technique for quick boil soups because the corn will cook faster. Don’t throw away the cob! You can use these as part of your soup base and heightens the sweet flavours. You can just simply snap the cobs into halves with your hands once they have been shucked. Makes me feel strong – grrrr!

Shucked corn is best for quick boil soups

Shucked corn is best for quick boil soups

Use the cobs as part of your soup base!

Use the cobs as part of your soup base!

At this point, you can throw it all into your soup if the water’s boiled. Add some vegetable, chicken, or beef broth to heighten flavours or throw in 2 slices of preserved Chinese Ham.  At this point, you can start preparing the orzo – which is simply to throw as much as you can eat (without wastage) into a pot of slightly salted water for about 7-9 minutes.  Once the orzo is done – you can try a few to make sure it’s soft enough to your liking, drain and rinse under running cold water.  This will help ensure it’s stopped cooking and won’t stick to each other. I personally don’t mind soaking in cold water.

Orzo pasta

Orzo pasta

This next part is about adding some additional ingredients that the children don’t like, but I do! I’ll pan fry diced garlic and onions to use as a garnish for the soup. If I could, I’d probably throw in the onions into the soup base as well!  Actually, come to think of it, I could eat the garlic and onion garnish just by itself… a little bit of salt and omigosh – so delicious!

Pan-fried onions

Pan-fried onions

Delicious garnish for the soup

Delicious garnish for the soup

Interestingly enough, this sets the beginning for a chowder soup, but because I’m keeping it Asian-styled, I don’t go chowder.  Once the soup has boiled on medium heat for 30 minutes, you can salt if you’d like, but be sure to taste it first. If you’re using Chinese ham, I wouldn’t recommend more salt.

In a bowl, scoop as much or as little orzo as you can eat and then scoop your boiling, hot soup on top. Then garnish with the onions, garlic or a bit of parsley if have and ta-da – your meal. Again, for the children, I topped with pan-fried sausages, but you can really add anything you’d like that will put a smile on your face. Enjoy!

 

Vegetarian Sweet Potato and Potato with Corn Soup

Vegetarian Sweet Potato and Potato with Corn Soup

 

Vegetarian Sweet Potatoes, Potatoes and Corn Broth with Orzo
Recipe Type: Soup
Cuisine: Chinese Soup
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 large [url href=”http://www.thechinesesouplady.com/sweet-potatoe/”]sweet potatoes[/url], peeled and largely cubed
  • 2 large [url href=”http://www.thechinesesouplady.com/potatoes/”]potatoes[/url], peeled and largely cubed
  • 1 white [url href=”http://www.thechinesesouplady.com/onions-fresh/”]onion[/url], peeled and diced
  • 3 cloves of fresh garlic, diced
  • 2 fresh [url href=”http://www.thechinesesouplady.com/corn/”]corn[/url]
  • orzo pasta
  • 3L water
Instructions
  1. Boil your soup water
  2. Wash, peel and largely cube your sweet potatoes and potatoes
  3. Shuck the corn, keeping the cob
  4. When the soup water boils, add all the ingredients together and boil on medium heat for 30 minutes
  5. Add optional broth or salt to the soup if you’d like
  6. For garnish, dice garlic and onions
  7. Pan-fry until golden brown in a little bit of oil
  8. Set aside to cool
  9. In a smaller pot with 1 tsp of salt, boil the orzo for 7-9 minutes until soft
  10. Once the orzo is finished, drain and rinse under cold running water to prevent sticking and further cooking
  11. When soup is done, in a bowl, put orzo on the bottom and add in hot soup
  12. Add garnishes
  13. Enjoy!

 

 

 

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Soup Name:

Snow Pear and Dragon’s Eye Sweet Dessert Soup

One day, in the thick of a winter evening, when all the children lay sleeping, I suddenly had this urge for something sweet, crunchy and hot.  No panic.  Taking a peek in the fridge, I found one giant snow pear staring at me. Perfect. This is how simple this dessert soup is and a majority of the other ingredients are primarily pantry items with a billion years shelf-life.  I personally love food with layers of texture and flavour and after twenty minutes, I was in bliss.

What’s involved?

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4 bowls

Ingredients

  • 1 giant fresh snow pear (preferably the type with dark brown / orange skin), chunked
  • 1 tablespoon of dried longans (or dried dragon eyes)
  • 1 tablespoon of dried wolfberries
  • 1 1-inch diameter chunk of golden rock sugar
  • 1.5 L of water

Cooking Instructions

  1. Boil you soup water
  2. Cut up the snow pear into edible bite-sizes
  3. When the water boils, throw all the ingredients together
  4. Boil on high heat for 15 minutes
  5. Serve and enjoy hot!

The ingredients for the soup are:  1 large snow pear (preferably the sweeter kind with a thick, orange-brown skin), some dried longans (or dragon eyes), dried wolfberries, and rock sugar (adjusted to exactly the way you want).  I tend to use less sweet versions, so adjust accordingly!

The great thing about these massive Korean snow pears is that they produce a lot of fruit flesh.  Look at the giant mound of fruit!

The ingredients for the soup are:  1 large snow pear (preferably the sweeter kind with a thick, orange-brown skin), some dried longans (or dragon eyes), dried wolfberries, and rock sugar (adjusted to exactly the way you want).  I tend to use less sweet versions, so adjust accordingly!

The great thing about these massive Korean snow pears is that they produce a lot of fruit flesh.  Look at the giant mound of fruit!

 Boil on high heat for 15 minutes (or to the desired crunchiness of your snow pears) and adjust the sweetness as well. I prefer it less sweet, but depends on your sweet tooth.

Serve piping hot and enjoy!

EXPLORE MORE

A Do-It-Yourself Japanese Shabu Shabu Experience

Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...

7 Basic Chinese Soup Pantry Ingredients

What do you do when you move half way across the world?Rebuild my Chinese soup pantry! For more videos, visit us on YouTube.Check out the video for what ingredients I used for my basic Chinese soup pantry ingredients.  I keep these stocked all year round and...

A Do-It-Yourself Japanese Shabu Shabu Experience

Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...

Turkey Chinese Congee (Porridge)

Soup Name: Turkey Chinese Congee Traditional Chinese Name: 火雞粥 (huǒ jī zhōu) Introduction: What to do with a 19 pound turkey for a family of 6? Well, after carving it, you have more meat leftover than carcass and I’ve taken half of the carcass for congee and the other...

Chinese Winter Melon and Parma Ham Stew

Soup Name:  Chinese Winter melon and Ham Stew Traditional Chinese Name:    For more videos, visit us on YouTube.I was inspired to make this soup one day when I walked by the wet mart and saw the vendor carving up this giant fresh winter melon and I thought,...

Apple Chinese Herbal Tea (For Coughs)

Soup Name:  Apple Chinese Herbal Tea (For Coughs) Traditional Chinese Name:   蘋果止咳茶 (píng guǒ zhǐ ké chá)  For more videos, visit us on YouTube.When a virus, cold, or flu has you down, my go to hot drink is usually a Chinese Herbal tea that addresses my illness. ...