Spring Chayotes and Figs in Pork Broth

Spring Chayotes and Figs in Pork Broth

Spring Chayotes and Figs in Pork Broth

Soup Name:

Spring Chayotes and Figs in Pork Broth

Traditional Chinese Name:

合掌瓜豬展湯 (hup jeung gwa zhū zhǎn tāng)

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My herbalist recommended I make this soup given the recent change of temperature and humidity. She actually only provides the “dried goodies” – see below – in terms of herbs. She will tell you that you additionally need a pork shank and chayotes to complete the soup. This soup is targeted to help reduce wetness in the body and aid with the dampness that comes with Spring in Hong Kong. It’s slightly sweet to taste, and surprisingly, my children drank it all!

What’s involved?

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

Serves: 6 bowls

Ingredients

Cooking Instructions

  1. Start boiling your soup water and immediately (while the water is still cold) throw in all the dried herbs (figs, honey dates, apricot kernals, lily bulbs, lotus seeds)
    2. In a separate pot, blanch the pork shank for 5 minutes, drain and set aside
    3. Once the water boils, add in cubed chayotes (with the skin on so it won’t completely disintegrate in the soup) and pork shank
    4. Boil on high for 30 minutes
    5. Reduce to a medium boil for another 1.5 hours (or put it in a thermal pot)
    6. Salt to salt
    7. Serve and enjoy!

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Soup Name: Vegetables and Dried Octopus with Mung Beans Soup

Traditional Chinese Name: 雜菜綠豆章魚湯 (Zá cài lǜ dòu zhāng yú tāng)

Introduction:

When it rains, the Chinese like using beans to absorb moisture from the body. Mung beans, dried beans, red beans, green beans, yellow beans, big beans and little beans – any type of beans will do really! The octopus is known to be a heaty ingredient and therefore is balanced with the cooler mung beans. This combination with lotus root is a delicious Spring Chinese soup ideal for the whole family. I’ve also added a variety of vegetables to sweeten it and dilute the unique taste of the octopus that my children pick up on. On top of this, it gives you a hearty soup that you can eat as a meal or additional dishes to your meal – like the corn.

What ingredients are required?

1 one-foot long lotus root, cut into bite size
1 whole dried octopus, sliced
100 g of mung beans
3 large fresh carrots, sliced
3 large fresh corn, quartered
2 L of water

How do I prepare it?

  1. Soak dried octopus in cold water for about 30 minutes
  2. Boil your soup water
  3. Slice octopus in slices or quartered
  4. Wash and cut lotus root, carrots and corn
  5. Add all the ingredients into your boiling soup water
  6. Boil on high for thirty minutes and reduce to medium boil for another hour
  7. Serve and enjoy!

Any benefits?

  • Excellent Chinese soup for Spring in absorbing wetness from the body
  • This soup is an excellent source of protein and low in fat
  • No salt required as the octopus already provides enough sodium
  • Octopus is rich in calcium, phosphorous, and iron
  • Dried Octopus aids in the prevention of anemia, relieves fatigue and restores eyesight and improves liver functions

Any precautions?

  • Be sure to purchase dried Chinese products from a reputable source
  • Sometimes the octopus is really salty, so if you want to reduce the saltiness, soak in warm water for a few hours
  • Dried octopus is high in cholesterol
  • People who are allergic to shellfish may be allergic to octopus