Healing Chinese Herbal Soup

Healing Chinese Herbal Soup

Healing Chinese Herbal Soup

Soup Name:

Healing Chinese Herbal Soup

Traditional Chinese Name:

北芪黨參消腫養陰湯 (běi qí dǎngshēn xiāo zhǒng yǎng yīn tāng)

For more videos, you can follow us on YouTube.

This soup is perfect for anyone who wants to replenish and strengthen blood and qi, has poor circulation, relieve fatigue, or reduce pain and inflammation.

I call this my Healing Chinese Herbal soup and want give a shout out to Tash from SouperWell for this partnership!  Hi Tash!

What’s involved?
Prep time: 20 mins

Cook time: 3 hours

Total time: 3 hours and 20 mins

Serves: 4 bowls

Ingredients

     

    Cooking Instructions
    1. You can pre-soak your tangerine peel (to soften) and dried Chinese yam (to wash off any sulphur usually used in the drying process)
    2. Prepare the protein by quartering your chicken
    3. Prepare 2 pots, one is the soup pot (add your 2 L of water) and one pot is for blanching the chicken
    4. Once your blanching pot boils, drop in your chicken and boil on high for 5-7 minutes, allowing the foam, fat, and bones come to the surface
    5. You can turn off your blanching heat and once your soup water boils, transfer the blanched chicken over and let that boil on high
    6. Add in your sliced lotus root and dried ingredients
    7. Cover and boil on high for 30 minutes
    8. Reduce to a low boil for another 3 hours
    9. Salt as needed

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    Simple Roasted Chicken Congee

    Simple Roasted Chicken Congee

    Simple Roasted Chicken Congee

    Soup Name:

    Roasted (leftover) Chicken Congee

    Traditional Chinese Name:

    烤雞粥 (kǎo jī zhōu)

    What’s the Best Chinese Comfort Food? Hot Homemade Congee!

    When it comes to leftovers, congee with meats is the ultimate!  The best are with left over roasted chicken (even Costco bought ones are great!), left over turkey (from Christmas or Thanksgiving), left over roasted pork (from Chinese banquets), left over roasted duck or goose (which you can get from Chinese stores) are a few to name.

    The amazing thing about these meats is that they store really nicely in the freezer for a few months, so when you feel like congee, you can even use them frozen dropped into boiling rice water.

     

     

    What’s involved?

    Prep time: 10 mins

    Cook time: 40 mins

    Total time: 50 mins

    Serves: 6 bowls

    Ingredients

    • Your leftover roasted meats (I will portion about one quarter of chicken for 2 cups of rice as not to overwhelm the dish with too much meat, this is completely up to you!)

    • 2 cups of rice (your choice, for this one I used Japanese rice)
    • 3 L of water
    • 1 handful of dried scallops
    • 5 fresh garlic

    Toppings (optional):

    • chopped raw carrots (for crunch)
    • preserved olives
    • chopped fresh green onions

     

    Cooking Instructions

    1. Prepare your meats by either cutting up or peeling off the bones.  I will remove the meat from the bones to make it easier to remove the bones from the congee later.  
    2. OPTIONAL:  If you want, you can blanch some meats in a pot of boiling water first to render some of the fat off, such as duck and goose
    3. Add the meats to a pot
    4. Add in 2 cups of rice (your choice)
    5. Add in your herbs 
    6. Add in 3L of water
    7. Cover your pot, boil on medium high heat until it boils (at this point, I will take an oil strainer and remove any debris, foam from the top of the congee before it cooks (while the water is still separate from the rice)
    8. Reduce to a medium boil (still covered) for 30 minutes
    9. At this point, I will use chopsticks and physically remove all the chicken bones fro the congee
    10. Serve and top with your favourite congee toppings!

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    Pu’er Chinese Tea:  A Traditional Chinese Medicinal Perspective

    Pu’er Chinese Tea: A Traditional Chinese Medicinal Perspective

    A PU’ER Chinese (TEA) LOVE STORY

    Chinese pu’er tea:  Why I love it! As part of my overall health regime.

    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 exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

    One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.

    How do Chinese Teas support Traditional Chinese Medicine concepts?

    Chinese teas can also be defined in nature and tastes similar to other ingredients used in soups and herbal teas (and in Chinese medicine).  

    Knowing this, you can:

    • Drink the teas that match your current body condition and needs
    • Mix and match according to the nature of the ingredients and strengthen the benefits of created teas
    • Integrate teas as part of your diet to balance yin and yang
    • Know the best times and conditions in which to consume teas
    • Compliment existing soup and herbal teas to optimize your balance diet

     

     

    A Pu’er Love Affair

    Pu’er is one of those teas that kind of fall into a wine category in that it’s got it’s own fermenting and vintaging process.  It’s even got a wide range of flavours, tastes, depths, ages, and price points!

    I love how this tea starts bitter, but ends with golden after tastes.  And depending on the roast, the age, the area it’s from, the company that processed it, you get so many different flavours and end games.  And it’s truly this comfort drink I enjoy in the evenings, especially after a big meal or a long night out.

    Pu’er as an ingredient:

    • is cooling in nature
    • and bitter to taste
    • It’s perfect for clearing heat
    • eliminating toxins from the body
    • aiding in sleep
    • targets the spleen and liver
    • does have a high caffeine content (which does elevate heart rate in some)

     

    Generations to Generations

    I love the traditions that come with Chinese tea drinking.  Most of these are passed down from generation to generation.  

    My grandfather (from my mom’s side) had this beautiful traditional tea set, usually used for “kung fu” tea.  However, you can literally use this for any types of teas!  And it’s a great experience if you have guests!

    I remember so vividly how my grandfather made his “kung fu” tea in Hong Kong.  He would pour boiling water in all the cups, ensuring that the temperature of the cups were hot enough and then steeping some tea, always pouring out that first steep to get rid of impurities.  And then, he’d pour out really quickly into these tiny tea cups.  We’d take them like shots.  It was highly entertaining!

    This is what tea brings me.  These amazing memories and wonderful traditions that are passed down from generation to generation.

    Pu’er versus other Chinese Teas

    There are so many varieties of teas that even within the pu’er (aka pu’erh) families, they have their own varieties as well!

    Pu’er is very different from green, red, or black tea, although it does fall into the category of darker, black teas because of it’s processing and fermenting.

    There are 2 methods of processing pu’er which will yield in:

    • raw pu’er – dried and naturally fermented, partially pan-fried to stop the fermenting process, rolled, fully dried
    • cooked pu’er – picked, intentional bacteria introduction to ferment, then fired and cooked, and rolled

    This is why you’ll taste different depths, char, flavours in a pu’er.  There are so many factors that it depends on such as length of fermentation, species of bacteria, cooking time and method, humidity of drying time and length, location of tea leaves, and condition of tea leaves during time of harvest.  The longer the process, the longer the fermentation, the quality of the leaves, the mixing or leaves, and the post storage life will determine the price and rarity of the pu’er blend. 

     

     

    Pu’er can be purchased as loose leaf teas, which is the more modern way, or are the left over leaves.  The more traditional pu’er is found in round cakes, where they’ve been packed and dried and wrapped in paper.  It’s really quite an experience to use one of these because you literally break off what you need!  

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    ABC Chinese Soup (with a Fancy Lobster Soup Base)

    ABC Chinese Soup (with a Fancy Lobster Soup Base)

    ABC Chinese Soup (with a Fancy Lobster Soup Base)

    Soup Name:

    ABC Chinese Soup (using a Lobster Base Soup)

    Traditional Chinese Name:

    ABC湯 (ABC tāng).  The easiest name in the Cantonese repertoire for ABC vegetable soup is 雜菜湯 (zá cài tāng), which literally translates to mixed vegetable soup.

    This soup is warming in nature and sweet to taste.

    To start, you can check out this video here where we explore this concept of “ABC” soup.  There are as many iterations of this soup that you can permutate the number of vegetables you can find!  

    What makes this soup so special is I used the leftover water when I boiled 2 whole lobsters for another meal.  Lobsters were on sale at the supermarket, thought it would be amazing to eat fresh lobster in the evening, so also decided to not waste the delicious seafood goodness and made a soup for dinner as well.

    ABC soup is a traditional favourite in Chinese households and most recipes are hand down from generation to generation with their own variations! 

     

    What’s involved?

    Prep time: 30 mins

    Cook time: 2 hours

    Total time: 2 hours 30 mins

    Serves: 6 bowls of soup

    Ingredients

    Cooking Instructions

    1. In your soup pot, add in 4L of water and bring to a boil.  Once that is boiling nicely, gently drop in the lobsters ensuring to cover and cook them quickly.   Boil until the lobster is fully cooked, which is around 7-10 minutes for the first pound, and 2-3 minutes for each additional pound.  I was using ~2 pound lobsters, so that’s around 12 minutes.
    2. Remove lobster from water and set the lobster aside.  Preserve this water for the soup base.  Turn this heat to a medium boil as we’ll begin to prepare the soup.
    3. In a shallow pan on medium heat, add in the chicken thighs and brown all the edges until crispy and brown.  The chicken doesn’t need to be fully cooked (as the soup will do it), but you want enough browning for flavour.  You don’t need to add oil to the pan as the chicken thighs will render out its own oil.  
    4. Once chicken is browned and crispy on all sides, remove from pan and add to your lobster water soup.  Keep this on a medium boil for now.
    5. Prepare all your vegetables into similarly sized pieces.  
    6. Add all the ingredients into your soup.  This includes the vegetables and dried Chinese herbs.
    7. Boil on medium high for 30 minutes.
    8. Reduce to a low boil for another 2.5 hours.
    9. Serve and enjoy!  No salt needed!

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    Ginger, Red Roses, and Red Dates Tea with Honey

    Ginger, Red Roses, and Red Dates Tea with Honey

    Tea Name:

    Ginger, Red Roses, and Red Dates Tea with Honey

    Traditional Chinese Name:

    玫瑰姜茶 (méiguī jiāng chá)

    This tea is sweet to taste and warming in nature and dispel wind and cold.

    Visit us on YouTube for more tea and soup videos.
    This is currently my go-to-tea post cold run or ride or any moments where I feel I’ve taken in too much cold-wind into my lungs.  This tea is designed to warm the body (and lungs) and dispel dampness.  This is what happens when you have too much yin.  I know this is happening because my run begins to dribble, my hands and feet become cold, and my complexion pales!  All signs of excess yin!
    What’s involved?
    Prep time: 5 mins

    Cook time: 5 mins

    Total time: 10 mins

    Serves: 2 cups of tea

    Ingredients
    • 3-4 slices of fresh ginger
    • 6-7 dried rose buds
    • 5-6 dried red dates
    • 1 tablespoon of honey
    • 2.5 cups of water
    • Optional:  2 slices of dried tangerine peels
    Cooking Instructions
    1. Use sliced ginger to allow the flavours to really come out
    2. There are 2 ways you can make this:  Steeped or boiled
    3. If boiling, use a safe pot, add all the ingredients except the honey
    4. Boil on medium high for 2 minutes (or until bubbling) and reduce to a low simmer for another 3 minutes
    5. Set aside and let it cook for 2-3 minutes
    6. Add desired amount of honey, although try it first as the roses and dates are already naturally sweet!
    7. Serve and enjoy!
    Benefits
    • This tea is warming and helps relieve dampness and wind-cold in the body (excess yin)
    • I love how simple and readily accessible these ingredients are
    • Ginger is the key ingredient here to drive out wind and cold, while the other ingredients are also additionally warming
    • You can make this as a steeped tea or boiled 

    Learn more about how these types of teas and soups can help improve your overall blood circulation and how you actually know that it’s working?

    It’s not a perfect science (still working to perfect it), but I’d say the methodology and thinking is sound 🙂

    Would love to hear your thoughts!

     

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    Soup Name: Macaroni in a quick boil vegetable soup (a quickie dinner) Traditional Chinese Name: 雜菜湯 (zá cài tāng) This soup is warming in nature and sweet to taste. For more videos on soups and teas, you can follow us on YouTube.   This is one of our families'...

    ABC Chinese Soup (with a Fancy Lobster Soup Base)

    Soup Name: ABC Chinese Soup (using a Lobster Base Soup) Traditional Chinese Name: ABC湯 (ABC tāng).  The easiest name in the Cantonese repertoire for ABC vegetable soup is 雜菜湯 (zá cài tāng), which literally translates to mixed vegetable soup. This soup is warming in...

    Healing Chinese Herbal Soup

    Soup Name: Healing Chinese Herbal Soup Traditional Chinese Name: 北芪黨參消腫養陰湯 (běi qí dǎngshēn xiāo zhǒng yǎng yīn tāng) For more videos, you can follow us on YouTube.This soup is perfect for anyone who wants to replenish and strengthen blood and qi, has poor...

    Simple Roasted Chicken Congee

    Soup Name: Roasted (leftover) Chicken Congee Traditional Chinese Name: 烤雞粥 (kǎo jī zhōu) What’s the Best Chinese Comfort Food? Hot Homemade Congee!When it comes to leftovers, congee with meats is the ultimate!  The best are with left over roasted chicken (even Costco...

    Chinese Herbal Soup with Abalone

    Soup Name: Chicken Herbal Soup with Abalone  Traditional Chinese Name: 鮑魚清雞湯 (bào yú qīng jī tāng) This soup is warming in nature and sweet to taste. Visit us on YouTube for more tea and soup videos.One of my favourite basic chicken Chinese soups - ever!  And it's...

    Sweet Rice Cakes for Chinese New Year’s!

    Happy Chinese New Year's!! Wishing you and your family a very happy, healthy, and beautiful year of the rabbit!! As a tradition, the Chinese will eat what's called "New Year's Cake".  It's basically sweetened rice and glutinous rice flour pan fried until soft and...

    Cooling and Calming Chrysanthemum and Roselle (Hibiscus) Honey Tea

    Tea Name: Chrysanthemum and Roselle (Hibiscus) Honey Tea Traditional Chinese Name: 菊花茶 (jú huā chá) This tea is sweet and sour to taste and cooling in nature.Visit us on YouTube for more tea and soup videos.Taking a moment?  Want something calming and soothing?  Try...