Arrowroot and Water Chestnuts in Chicken Soup

Arrowroot and Water Chestnuts in Chicken Soup

Arrowroot and Water Chestnuts in Chicken Soup

Soup Name:

Arrowroot and Water Chestnuts in Chicken Soup

Traditional Chinese Name:

馬蹄粉葛雞湯 (mǎtí fěn gé jī tāng)

Nature:  Slightly cooling

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

A great soup for nourishing the lungs, helping with coughs and reducing phlegm.  

The key ingredient here is the water chestnut.  This is a common herb in the Chinese cuisine that is sweet, crunchy, and cooling.  It’s the root of a water plant that has a brown outer skin and crunchy internal flesh.

The water chestnut is a cooling herb and can be used to treat conditions with heat (such as fevers or infections).  It’s ideal for treating hot phlegm in the lungs and sinuses.

Be sure to buy water chestnuts that are firm in texture.  This means they are still fresh.  As they dry out, they soften and the interior becomes powdery.  The shelf live of water chestnuts is around 1 week in the fridge.

 

 

What’s involved?

Prep time: 30 mins

Cook time: 2 hours and 30 mins

Total time: 3 hours

Serves: 4-6 bowls

Ingredients
Cooking Instructions
  1. Cut smilax root & arrowroot into edible cubes
  2. Boil a pot of water to blanch smilax root, chicken & chicken feet (don’t cut nails as it will release oils into the soup)
  3. Boil soup water
  4. Wash and peel water chestnuts
  5. When water boils, add all the ingredients together
  6. Boil on high for 30 minutes and reduce to continually boiling for another 2 hour
  7. Serve and enjoy!  You can also serve the arrowroot and chicken feet as part of the meal!  That’s why I put in extra chicken feet! LOL.

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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Double-boiled Whole Winter Melon Soup

Double-boiled Whole Winter Melon Soup

Double-boiled Whole Winter Melon Soup

I’ve always been in awe with the restaurant-styled whole winter melon soups – I mean, how on earth did they do that? They must have some giant double-boiler inside and it always taste so yummy! It’s a true favourite of mine when I go to Chinese restaurants to be able to drink it – especially with all the yummy insides that go with it! So I did manage to find a baby whole winter melon – which will fit into my soup pot, so here’s the recipe for it. You can actually use this on a whole winter melon, but you’ll need to just cut off whatever amount doesn’t fit into your pot and go from there. This is a pretty labour intensive soup with many steps, but so worth it!

Soup Name:

Double-boiled Whole Winter Melon Soup

Traditional Chinese Name:

冬瓜盅 (dōng guā zhōng)

 

For soup and recipe videos, visit us on YouTube.

You’ll need: 1 whole winter melon, dried shrimp, dried conpoy, fresh shrimp, fresh pork, dried mushrooms, straw mushrooms, salt, cornstarch, oil and chicken broth.  In actuality, this is a quick boil soup first and then double-boiled within the winter melon – or at least, that’s how this recipe goes. The thicker the winter melon, the longer it will need to be double-boiled, but at least you make the soup base first.

To start, soak all your dried Chinese goodies for 10-15 minutes – this includes the mushrooms, the conpoys and the shrimp.

Cut up the mushrooms. We don’t need the mushrooms ends, so you can discard this. Cut the mushrooms into tiny cubes. The idea is to use consistency across all the soup ingredients so they are the same size.

You can start working on “emptying” the winter melon. Start by slicing the top straight across, these beautiful parts can be used in your soup (less skin). Using a sharp, thin, knife, cut about 1 inch away from the edge and completely remove all the middle. You can discard the seeds first and keep the flesh to be added back into the soup. Go deep and leave about 1-inch from the bottom, you’ll have to be careful here and just eyeball it. Try really hard not to puncture the winter melon!  Using any parts of the leftover winter melon, cube that into the same size as the mushrooms. This will be used for your soup later.

Same with your meats. Cube the raw shrimp and raw pork. After this, you can mix them together with a bit of salt, oil and corn starch, in preparation for frying.  In a pot, add a tiny bit of oil and pan fry the dried shrimp and conpoy. This makes the fragrance and all the flavours are ready to come out in the soup. In Cantonese, there’s a term called “exploding the fragrance” of the ingredients.

When cooked for about 3 minutes on medium-high heat, throw in the raw shrimp and pork and stir that around a little bit for another 5 minutes.

You will then have a beautiful and very fragrant medley of your meats for the soup. Good enough to just eat on its own – for sure! But don’t!! You need it for the soup!

Here’s where it gets tricky. I made a giant pot of soup – so much that it doesn’t fit into the winter melon, which is OK, because you can still drink the quick boil as a quick boil soup any way. I used 1 part chicken broth and 2 parts water – this is because I don’t like soup too salty, and you can always add more salt or chicken broth after.
So now, throw everything into your pot. The broth and the straw mushrooms (which are also diced) and the diced winter melon.

Let that boil on medium heat for 30 minutes. Meanwhile, in your double-boiler, set it up so that you have a the winter melon sitting on a metal low dish (to catch any soup just in case) and add hot water to the outside double-boiler.

Once it’s set up, you can turn up the flame to a medium-high to get the water boiling. Once your other quick boil soup is read, scoop in generous amounts of the meats and “stuff” (fill about half) and then fill the rest with the soup. It won’t all fill, but tis is life sometimes!

The idea is that the heat will soften the winter melon bowl and the flavours of the soup will just seep into the flesh and make it so deliciously yummy! Boil on a medium heat for about 30 minutes, or until you see that the winter melon has softened and turned translucent. This means, it’s ready!

Finally, serve! Use a hardy soup ladle and scoop the soup meats, the soup itself and don’t forget to go for the outer winter melon flesh – that’s why it’s cooked in the double-boiler!

This was one awesome soup and I was super proud that it was a huge success on my first attempt! I’ve also had requests to try it with a larger winter melon, so that will be my next project. There are so many variations you can make on the soup though, like including Chinese preserved ham, ham, go vegetarian?, carrots, onions – whatever!

What’s involved?

Prep time: 1 hour

Cook time: 30 mins pre-boil on soup + 2 hours in double-boiler (or until the whole outer melon softens)

Total time: 3 hours and 30 minutes

Serves: 4-5 bowls

Ingredients

  • 1 small whole winter melon (that has to fit in your double-boil pot) – emptied and cube the flesh
  • 7 fresh shrimp, beheaded and peeled
  • 1/2 pound of fresh pork
  • 5 dried conpoys (or scallops)
  • 1 tablespoon of dried shrimp
  • 10 small dried Chinese mushrooms
  • 5 fresh straw mushrooms
  • salt (for taste as needed)
  • oil (for frying the ingredients first)
  • cornstarch (to thicken the soup as needed)

Cooking Instructions

  1. Soak your dried Chinese ingredients in warm water for 10-15 minutes (Chinese mushrooms, conpoys, shrimp)
  2. Empty out the middle of your winter melon – keeping in completely intact with the exception of the top. Keep to 1-inch of melon left from the edge. Throw away the seeds.
  3. Cut all your ingredients into cubes – Chinese mushrooms (removing the stems), straw mushrooms, any left over winter melon, fresh shrimp, fresh pork
  4. Add 1/2 teaspoon of salt, cornstarch and oil to your fresh shrimp and pork and mix
  5. In a pot, add a tiny bit of oil and fry (drain water) the dried conpoy and dried shrimp for 5 minutes on medium heat
  6. Throw in the raw shrimp and pork and fry for another 5 minutes
  7. Keep on medium heat, add in 1 part chicken broth and 2 parts boiling water
  8. Add in the remaining winter melon flesh and straw mushrooms
  9. Boil on medium for 30 minutes
  10. In your double-boiler, raise your winter melon (in a metal deep dish) and add hot water.
  11. Once your soup boils, scoop in enough stuff and soup to fill the winter melon.
  12. Boil on medium high for 30 minutes – or until the winter melon flesh is translucent.
  13. Serve all, including scooping the winter melon flesh and enjoy

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Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

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

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Using Amazing Substitutes for Meats in Vegetarian Chinese Soups

Using Amazing Substitutes for Meats in Vegetarian Chinese Soups

Using Amazing Substitutes for Meats in Vegetarian Chinese Soups

When you want to go meatless, but don’t want to trade off flavour!  

For more videos, visit us on YouTube.

There are so many options when you want to replace meats in Chinese soups!  I try to keep the flavour profile of the soup without compromising it with the replacements.  I find vegetarian soups less oily, have more fiber, and provide a different offering to my soups!  I am able to venture into a more unique group of ingredients I don’t always traditionally use.

Some tips for Vegetarian Chinese Soups:

  • While you don’t need to blanch these ingredients, some do taste better if you pan fry it first (ie: soy products, mushrooms, even some vegetables such as potatoes)
  • Many vegetarian choices have great shelf life (dried mushrooms can last greater than 1 year, packaged nuts like chestnuts and peanuts can also last 3-6 months), although fresh peanuts last around 5 days in the fridge
  • Save your tummy as these ingredients eat like a meal
  • You can get creative to mix and match, or create your own!
  • Mushrooms have a rich, earthy, profile to the their taste, while nuts also have some earthy taste, but lighter
  • There are so many amazing fruits and vegetables available in the Asian repertoire such as gobo (or burdock root),  Japanese pumpkin, seabed coconuts, even normal coconuts can work!
  • Don’t forget to consider Chinese Herbs as replacements as well

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Fragrant Pork and Cabbage Quick Boil Chinese Soup

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese Soup

For more videos, visit us on YouTube.

No time?  Cost saving?  Want something quick?  I’ve been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that long boil or even any Chinese herbs.

For this soup, I’ve gone with a hearty meat and vegetable soup that you can easily drop in rice, macaroni, or noodles in to make it a meal.

There are a few tips and tricks for quick boils soups.

Such as:

 

  • Ingredients sliced thinly or small for quick cooking
  • Readily available ingredients in your freezer or fridge
  • Minimal Chinese herbs used
  • Soups are ready in 30 minutes of boil

What’s involved?

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 8 bowls

Ingredients

  • 400 g of ground pork
  • 3-4 slices of fresh ginger
  • 1 tablespoon of diced fresh garlic
  • 2 tablespoons of olive oil
  • 2 baby napa cabbages
  • 3 bunches of fresh cilantro
  • 2 bunches of fresh green onions
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of garlic salt
  • 1 tablespoon of sweet soy sauce
  • 2L of water

Cooking Instructions

  1. Prepare your ginger and garlic
  2. In your soup pot (I use a cast iron soup pot), add in 2 tablespoons of olive oil on medium heat
  3. Add in the sliced ginger and diced garlic and stir fry until brown for 5 minutes
  4. Add in your ground pork and break it down as it cooks so that it turns into small bits.  
  5. Season with the white, black pepper, garlic salt, and soy sauce
  6. Stir until cooked for 5 minutes
  7. Add in 1 bunch of fresh green onion and fresh cilantro and stir fry for another 2-3 minutes
  8. Add in 2 L of water, cover and boil for 30 minutes on medium heat
  9. Before serving, toss in additional fresh green onions and cilantro and let it sit on top, and serve
  10. You can see you rice, noodles, macaroni to make it a meal!

For more videos, visit us on YouTube.

 

 

 

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WHAT'S THE BEST WAY TO BLANCH MEATS FOR CHINESE SOUPS?(Do you use cold water?  Boiling water?  With ginger?  With instant coffee?  With salt?  What's the best way for flavour and taste experience?)One guiding principle in Traditional Chinese Medicine is the yin yang...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

What are good replacement ingredients for peanut allergies in Chinese Soups?

Here are suggestions for replacement ingredients for peanuts in Chinese soupsOne guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist...

Healing Chinese Chicken Herbal Soup with Fish Maw

Soup Name: Healing Chinese Chicken Herbal Soup with Fish Maw Traditional Chinese Name: 花膠雞湯 (huā jiāo jī tāng) Nature:  Warming Taste: Sweet and savory For more videos, you can follow us on YouTube.  The star of this soup is FISH MAW.  This takes collagen to the...

Delicious One Pot Vegetable Vermicelli Soup for Dinner

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup". Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō tāng) Nature:  Neutral Taste: Sweet and savory For more videos, you...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

Soup Name: ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet) Traditional Chinese Name: 雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng) Nature:  Slightly cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.  Taking collagen to...

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also...

Turn leftover rice into a delicious, warming congee with shrimp and yams

Soup Name: Shrimp Congee with Fresh Yams and Lettuce Traditional Chinese Name: 蝦粥 (xiā zhōu) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. Want something easy?  Want something delicious? This is the perfect lunch to make in 30 minutes...

Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

Soup Name: Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!) Traditional Chinese Name: 蓮藕豬骨湯 (Lián'ǒu zhū gǔ tāng) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. For this post, I made 6...

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