Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Soup Name:

Recovery Healing Soup (for Wet Coughs, clearing phlegm and congestion)

Chinese Name:

雪梨化痰茶 (xuě lí huà tán chá) 

This tea is slightly cooling in nature and sweet to taste.

 

For more videos, visit us on YouTube.

It seems that time of year again!  The kids (seems like the whole city) is down with a cough and respiratory illnesses.  Some symptoms include congestion in the chest (which is like a noisy cough basically) and lots of phlegm!

This sweet tea is perfect to support and reduce coughing, including getting rid of dampness in the lungs, and eliminating this phlegm build up. 

The key ingredients here are the apricot kernals, the dried tangerine peels, and the rock sugar to eliminate the phlegm, and the barley to eliminate dampness.

This is not a replacement for any medication or doctor recommendation.  I use this purely as supplemental.

 

What’s involved?

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2 cups

Ingredients

 

Cooking Instructions
  1. Soak the tangerine peel for at least an hour until it softens.  Slice thinly or you can keep the whole piece.   I slice it so that I can play around with taste and whether it’s too bitter or not, but this is purely experimental.  I would suggest using a small piece at first.
  2. Cube the fresh snow pear, keeping the skin on (make sure it’s washed).  I’ll only use half for this recipe (3 cups)
  3. Throw everything into a pot (or a boil safe tea pot like this one I found on amazon!)
  4. Boil on medium heat for 15 minutes
  5. Strain, serve and enjoy!
Any benefits?
  • This tea is slightly cooling and designed to target the lungs
  • It helps reduce cough, clear congestion in the lungs and chest area, eliminate phlegm and dampness
  • The power ingredient here is the dried tangerine peel and is definitely an acquired taste.  It’s quite pungent, so use it sparingly at first and just try to find that balance you like.  Some people LOVE this taste and scent.
  • This is a quick boil tea and you can have a tea ready in about 15 minutes
  • A lot of these ingredients are readily available at your local Asian supermarkets
  • Some people will make a big batch of this and store in the fridge (although personally, I’d rewarm or leave it at room temperature for consumption, but hot is best!)

For videos, visit us on YouTube.

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Recovery Healing Soup (for Coughs and Nourishing Lungs)

Recovery Healing Soup (for Coughs and Nourishing Lungs)

Recovery Healing Soup (for Coughs and Nourishing Lungs)

Soup Name:

Recovery Healing Soup (for Coughs and Nourishing Lungs)

 

This tea is slightly cooling in nature and sweet to taste.

 

For more videos, visit us on YouTube.

Wow, there’s definitely something going around lately!  As the seasons change from fall to winter, what happens is different pathogens show up and we can’t always adapt as quickly.  

In partnership with SouperWell, a Toronto-based hand-crafted Chinese soup provider, I made the PERFECT soup this weekend for my sick family.

Seriously, my kids got sick two weeks ago, I got sick last week, and finally my husband was lucky enough to get it.  This also included my nephews and other family members all passing something around and then colleagues and hospitals concerned about filling capacity.

 

Try this recovery healing Chinese soup to help nourish, strengthen, and loosen the congestion on the chest and lungs to help with breathing.

This soup is slightly cooling, sweet to taste, and designed to remove dampness from the body.  It’s perfect for those with phlegm, runny everything (nose, throat), and sore throats.  

The soup packet itself has all the basic ingredients you’ll need to address this and I added some protein, neutral vegetables, and my all-time favourite lung power herb, the dried snow fungus.

 

What’s involved?

Prep time: 30 mins

Cook time: 1 hour (on the stove top).  30 mins before going into the thermal pot and then 30 mins before serving to soften the snow fungus.

Thermal pot cook time:  3 hours (or an eternity later)

Total time: 4 hour 30 mins

Serves: 8 bowls

Ingredients

Dried contents (in the soup package):

Additional ingredients:

  • Fresh pork (anything), I used pork legs because of the marrow content
  • frozen conch
  • Neutral vegetables (I used 1 carrot and 1 corn)
  • 1 large piece of dried snow fungus
  • 3L of water

 

Cooking Instructions
  1. Soak the dried snow fungus in a large bowl of cool water to let it expand (so you can cut out the hard, unwanted middle) – you can watch this video here on how to prepare it
  2. Soak the dried conch and dried mushrooms in another separate bowl of cool water to allow them to expand and soften as well
  3. Boil 2 pots of water, your soup water and a separate blanching pot for the pork and frozen conch
  4. While your soup water is still cold, add in the dried fig and dried snow pears.  This will ensure they don’t cook right away and allow the flavours to seep out as it warms. 
  5. When your blanching water boils, add in the fresh pork bones and frozen conch
  6. Boil this for 10 minutes or until the water boils again and you can see a layer of brown foam
  7. Remove the pork bones and conch into a separate bowl, rinse under warm water to remove any excess foam and debris.  I’ll also scrub the conch to make sure it’s super clean as I usually serve this as a side dish
  8. You can prepare your vegetables now, ensuring they are cut into bite-sized pieces
  9. When your soup water boils, add all the ingredients into the pot (except the snow fungus)
  10. Cover and boil on high heat for 30 minutes
  11. You can then transfer your soup pot to it’s thermal holder (or continue to boil on low heat for another 2-3 hours)
  12. 30 minutes before you serve, put the pot back on the burner on medium heat and add in the prepared snow fungus
  13. Serve and enjoy!
  14. You can remove the mushrooms and the conch from the soup, slice into small pieces, and serve as a side dish with soy sauce.  So yummy!
Any benefits?
  • This soup is perfect for nourishing and tonifying the lungs
  • It helps with cough, especially a wet cough where there is phlegm, congestion in the chest, and difficulty breathing
  • It’s a cooling and sweet soup that is perfect for the whole family
  • Start with this amazing soup herbal base and add either chicken or pork, or keep it vegetarian with more neutral (or slightly cooling) vegetables such as corn, carrots, chayotes, or fresh Chinese yam.

For videos, visit us on YouTube.

Thank you so much to the community for sharing your comments and progress!

❤️❤️❤️ 

This is a recent instagram follower sent me this comment for this soup!  I love how Chinese soups can bring surprises, love, and wonder in our families!  Thank you for sharing!

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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