Papayas and Chestnuts in Pork Broth

by | Mar 19, 2010 | Soups for Children | 8 comments

Soup Name: Papayas and Chestnuts in Pork Broth

Traditional Chinese Name: 木瓜栗子湯 (mù gua lì zi tāng)

Introduction:
A simple and extremely sweet soup that is ideal for relieving symptoms of cough and sore throat.  It also brings moisture to the body and is highly rich in Vitamin C and Beta Carotene.  Ideal for children and pregnant woman, it’s a family favourite.

What Ingredients are required?

1 pound of fresh pork shank
1 whole fresh papaya (red meat)
15 whole raw chestnuts
1 fresh lily bulb (or dried)

How do I prepare it?

  1. Boil a separate pot of water to blanch the pork shank
  2. When water is boiling, add in chopped pork shank and boil on high heat for 5 minutes
  3. Strain and set aside
  4. In another pot of water, add chestnuts and boil for 8-10 minutes
  5. Take chestnuts off stove and strain of water.  With gloves, peel chestnuts while still hot (the peel should fall off)
  6. Boil your soup water
  7. Wash and cube papaya
  8. Wash lily bulb in warm water
  9. When your soup water boils, add all the ingredients together
  10. Boil on high heat for 30 minutes, reduce to a medium boil for another 1 hour.
  11. Serve and enjoy!

Any benefits?

  • A naturally sweet soup that is ideal for all drinkers
  • Excellent source of Vitamin C and Beta Carotene
  • Helps with cough symptoms
  • Papaya is a digestive aid

Any precautions?

  • None, enjoy!

Chestnuts

by | Jan 19, 2009 | Uncategorized | 18 comments

Ingredient Name:  Chestnuts
 
Traditional Chinese Name:  栗子 (lì zi)
 
What is this?
  • The chestnut is the fruit produce of the chestnut tree
  • The chestnut is actually the combined flowers which ultimately grow completely together to make the brown  husk that covers the fruit
  • The raw fruit actually contains burrs and each burr can contain 1-7 nuts within it
  • The chestnut is round and has a pointy end
  • It also contains two skins:  One hard outer layer and one softer and thinner layer that surround the fruit
  • Chestnuts, when cooked taste nutty and sweet

How do I prepare it?

  • Chestnuts bought with the peel must be shelled and peeled prior to eating
  • You can boil fresh chestnuts in hot water, drain and immediately peel (while its still hot, the skin should fall off)

Where can I buy this?

  • Fresh chestnuts are available at most supermarkets and are usually sold in bulk
  • You can also purchase pre-peeled and pre-cooked chestnuts that are packaged
  • Look for firm, heavy chestnuts with dark shiny shells

What is the cost?

  • Fresh unpeeled, raw chestnuts cost around $1.49 CAD per pound

Any substitutes?

  • Peanuts are an ideal substitute (although be weary of allergies), but they are not as sweet
  • Walnuts are also another ideal substitute

Any benefits?

  • Chestnuts have no cholesterol, contains very little fat and are low in sodium
  • They are the only nuts that have traces of Vitamin C
  • Chestnuts have considerably lower calories than most nuts (walnuts, almonds) and dried fruit
  • Fresh chestnuts have very high water content (around 52%)
  • Chestnuts are considered a tonic for muscles, nerves and the veinous system
  • They are anti-anemic, antiseptic and stomachic

Any precautions?

  • Chestnuts tend to lose their water content over time, so some chestnuts will be very shriveled and dried when opened
  • Over consumption will result in a form of “wet” heatiness of the stomach which will lead to stomach pains – this is especially true for roasted chestnuts rather than boiled soup chestnuts

Additional Information?

  • Unpeeled chestnuts can be stored in a cool, dry place for one week or can be refrigerated for up to a month. Frozen chestnuts will keep for up to six months

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