Luo Han Guo in Watercress Soup

Soup Name: Luo Han Guo in Watercress Soup

Traditional Chinese Name: 羅漢果西洋菜湯 (luóhàn guǒ xī yáng cài tāng)

Introduction:
This soup is excellent for assisting in coughs and removing phelgm.  It also aids in providing moisture (with the chestnuts) to the body and lungs for those dry autumn and winter months.  It is considered a pretty sweet soup and ideal for all ages.

What Ingredients are required?

1 pound of fresh pork shank
1/2 dried luo han guo
1 tablespoon of  apricot kernals
15 whole raw chestnuts
2-3 bunches of fresh watercress
1 large piece of dried tangerine peel

2-3 L of water
1 teaspoon of salt (to marinate the pork)


How do I prepare it?

  • Pre-marinate the pork overnight with the salt (although this step is not necessary)
  • Boil your soup water
  • Blanch pork shank in a separate pot of boiling water
  • In another separate pot, boil chestnuts for 2-3 minutes.  Remove from water and peel while still hot (removing the outer and inner skin)
  • Half luo han guo and rinse in warm water
  • Wash and soak apricot kernals and tangerine peel in warm water
  • When the water boils, add all the ingredients together except the watercress (this should be added last because it will stay relatively crunchy before consumption)
  • Boil on high for thirty minutes and reduce to a simmer for another 1.5 hours (or use a thermal pot)
  • When almost ready to drink, re-boil and add in watercress.  Boil on high for 10 minutes (or until desired softness of watercress)
  • Serve and enjoy!

Any benefits?

  • An excellent soup to assist with coughs and loosening of phlegm
  • Ideal for dry autumn consumption as it helps moisten the lungs and body
  • Low in fat
  • Naturally sweet

Any precautions?

  • The luo han guo produces a very sweet and distinct taste that is subjective to the drinker
  • I would suggest trying half of a fruit on your first attempt and see if you like it, definitely do not add more than 1 fruit to a soup
  • The watercress, while considered a cooling vegetable, can be consumed in moderation if in early pregnancy (use less as a precaution)

Winter Chicken Soup

Soup Name:  Winter Chicken Soup

Traditional Chinese Name: 清雞 (qīng jī tāng)

Introduction:

Very similar to Chicken Herbal Soup,  this soup contains some vegetables and fresh Chinese radish and is meant to be warming in the cold winter months.  It is excellent for nourishing the lungs and adding moisture to the body when it is particularly dry.  An excellent source of carbohydrates, you can add more vegetables as you see fit (mainly carrots, tomatos, celery, or neutral vegetables) to turn this into a hearty chicken broth.

What Ingredients are required?

1 fresh whole chicken
1 foot of fresh chinese yam
2 fresh corn
10 dried longans
5-6 dried scallops (conpoys)
1 handful of wolfberries
2 litres of water


How do I prepare it?
 

  1. Prepare chicken (in quarters) by rinsing and blanching in a pot of hot water
  2. Boil your soup water
  3. Wash and soak for 10 minutes all the dried herbs
  4. Wash & peel fresh Chinese Yam (be sure to wear gloves) and cube as large as necessary
  5. Wash and chop corn
  6. When your soup water is boiling, add all the ingredients together
  7. Boil on high heat for 30 minutes and reduce to low boil for another 2 hours.
  8. Serve and enjoy!

 Any benefits?

  • Excellent warming soup for cold days
  • Good to increase blood circulation and blood flow
  • It is considered to be of the “healing” categories of soup
  • If used for confinement, you can make the soup more concentrated (less water or more ingredients)

Any precautions?

  • Use less herbs for children

Chicken Feet, Snow Fungus and Apple Soup

Soup Name:  Chicken Feet, Snow Fungus and Apple Soup
 
Traditional Chinese Name: 雞爪雪耳 果湯 (tāng)

Introduction:
Chicken feet are very popular for use as the base meat in Chinese soups.  Snow fungus adds a delicious texture and the apples add a sweet tang to the soup.  This is a great winter soup.

What Ingredients are required?

6 pieces of chicken feet
2 large pieces of snow fungus
4 large fuji apples
1 tablespoon of apricot kernels
1 small piece (strawberry-sized) ginge
r (whole and skinned)
2 pieces of dried scallop

How do I prepare it?

  1. Start boiling your water soup
  2. In a separate pot, blanch the chicken feet and strain it removing any dirt and debris from the blanching
  3. Trim the nails and hardened skin from the chicken feet and add them to the boiling water of your soup
  4. Soak the snow fungus (approximately 2 large tennis ball-sized pieces) in cold water for 20 minutes) and cut into smaller pieces
  5. Wash, core, and quarter the apples
  6. Add the apples, snow fungus, dried scallops, and apricot kernels into the soup 
  7. Peel the ginger and throw into the soup whole
  8. Boil for at least 60-90 minutes on high heat.  The longer you boil it, the tastier the soup!

 Any benefits?

  • This soup derives most of its benefits from the snow fungus.

Any precautions?

  • None that I can think of.  Enjoy!