Traditional Chinese Name: 旗參海底椰理氣降火湯 (Qí cān hǎi dǐ yē lǐ qì jiàng huǒ tāng)
Introduction:
This soup is great for reducing internal heat where you may have sore throat, canker/cold sores, sore muscles (from the fire in your bones) and overall heatiness in your body. It’s not actually particular to any season, but more to a condition of the body caused by illness or circumstances. It is healing for the throat, lungs and respiratory system and eliminates unwanted heat.
Ingredient Name: Ginseng, American ginseng, panax ginseng
Traditional Chinese Name: 花旗參 (Huā qí cān)
What is this?
The brownish-beige ginseng is commonly grown in the United States (hence the name)
It produces a strong bitter, “golden” flavor
This ginseng is available in various forms such as whole, shredded, powdered, and in teabags
American ginseng is said to be a cooling agent
Ginseng is used in Chinese herbal medicine, soups, stews, stuffed in foods, as tablets, in skin care products, teas, desserts and many other uses
How do I prepare it?
Rinse in warm water before usage
Where can I buy this?
High quality American ginseng can be purchased from your local herbalist
It is sometimes also available in Asian supermarkets in both shreds or whole
What is the cost?
The cost of American ginseng varies depending on the size, age and rarity of the Ginseng species
Any benefits?
Ginseng is said to promote blood circulation, prevent fatigue and strengthen the body’s immune system
American ginseng is said to aid in menopausal women with “hot flashes” and help regulate menstruation and reduce PMS (although not to be taken during menstruation as it is cooling and will cause contractions)
It is also a good fever reducing agent
This type of ginseng also helps in loosening a dry, hacking cough
Mixed with honey and hot water, it makes for a great sore throat “tea” as it is soothing and helps cool the body and throat
Any precautions?
Not recommended for people with weak stomachs
Use in moderation
American ginseng is a cooling ingredient and should be taken with precaution during pregnancy and during menstruation
As it is cooling, reported side effects are headache and insomnia
Be sure to purchase ginseng from a reputable source as there are often replicas and lower grade ginseng sold at a higher price
Additional Information
Store in a dry and cool place
Ginseng can be stored for many years
Some very expensive ginseng are kept as a whole root (the bigger, the better) and stored in a liquid to preserve it
A dried and processed type of salt of fresh water shellfish of the clam family with elongated shells
The shells are often black, brown, beige in color and are found without the shells when they are used in soups
The mussels used in these soups are smaller in size
Dried and prepared mussels are more commonly used in Chinese soups than fresh mussels (which are not common at all)
Dried mussels are also used in various Chinese dishes along with black moss
They are often tougher in texture than their relative clams and to some are an acquired taste
How do I prepare it?
Soak in water for 10-15 minutes and rinse before usage
Where can I buy this?
You can buy dried mussels at supermarkets, wet marts or Chinese herbalists
Canned, processed mussels can also be used for soups – which are available at supermarkets
What is the cost
The prices vary depending on size, breed, availability and whether they are imported or organic
Any benefits?
Mussels are an excellent source of B12, Selenium, Zinc, Iron and folate
They are also an excellent source of protein
Compared to meats, they have less fat
They are also an excellent source of omega-3 fatty acids (which help reduce heart disease)
Any precautions?
Be sure to buy from a reputable source
Dried and processed mussels should have a salty, fragrant smell to them so be sure to take a good whiff before purchasing (this is more common to the bulk buys available in Asian markets)
Additional Information
Dried mussels can be kept frozen for up to 6 months (and taken out when needed for soups)
Dried mussels can also be kept in the fridge for up to 2 months in a sealed container
I just want to happily broadcast that TheChineseSoupLady.com is now enjoying (for the first time) over 100K (yes, one hundred thousand) pageviews per month with October 2011 being the first month and November steadily on target to go beyond that!
I’ve taken a screen shot of the statpress plugin for my blog from my admin panel and was thrilled to see the stats today while posting a new soup. I don’t have that much time these days to religiously follow the statistics, but it is always a pleasant surprise to see the statistics improving steadily (in every way). I am still crunching away at trying to get my cookbook published and am happy to update that I have signed with an agent in the US. We will shortly be reaching out to publishers to cast my net and see where the voyage will take me.
In all honesty, I didn’t realize that with 1 single passion, some free time, and a load of perseverance, that I would be where I am today. Thank you to my supporters and readers. Thank you to my family for helping me realize my dreams (in this arena) and this is the start of a great journey yet to be completed!! WAHOO!!
