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.
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)
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.
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.
