Old Cucumber with Chinese Yam in Pork Broth

by | Nov 29, 2009 | Soups for Children, Spring Soups | 2 comments

Soup Name:

Old Cucumber with Chinese Yam in Pork Broth

Chinese Name:

老黃瓜淮山湯 (lǎo huáng guā huái shān tāng)

This soup is slightly cooling because of the old cucumbers.

 

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This old cucumber soup is a Chinese classic that is ideal for the wet and stuffy spring season.

It helps eliminate body moisture and heat and has a diuretic effect on the body. Combined with the Chinese yam, it creates a milky broth that is slightly sweet in taste and very rich in flavours.

What’s involved?

Prep time: 15 mins

Cook time: 3 hours

Total time: 3 hours 15 mins

Serves: 6 servings

Ingredients
Cooking Instructions
  1. Pre-marinate the pork with the salt and let it sit for at least an hour (overnight is best)
  2. Begin boiling your soup water
  3. Soak gingko biloba, dates and lotus seeds in warm water
  4. Blanch the pork in a separate pot of boiling water
  5. Wash, peel and cut Chinese yam (be careful to wear gloves as the raw yams will make your skin itchy upon contact)
  6. Wash and peel old cucumber.  Keep the skin and remove seed pouch.  Cut into large cubes.
  7. Bring water to a boil and put all the ingredients in together.  Bring to boil.
  8. Reduce to low heat and simmer for 3 hours.
  9. Serve and enjoy!

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