Black Beans Herbal Soup
What you need:
- 600 g black chicken
- 50 g black beans
- 15g Wai San (Chinese yam)
- 15g Kei Chee (Chinese Wolf-berry)
- 15g Tong Sum (Dang Shen)
- 15g Pak Kay (Astragalus Root )
- 10g Dried Longan flesh
- 6 red dates, pitted
- 600 ml hot water
What you do:
- Rinse all the herbs, longans and dates and drain.
- Cut and clean the chicken thoroughly.
- Put all the ingredients into a double-boiler pot.
- Add hot water.
- Cover and boil for 2 1/2 to 3 hours.
- Add salt, if preferred, and serve.
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Lotus root soup with red beans
What you need:
- 1/2 lotus root with 2 or 3 sections
- 100g red beans (or adzuki beans)
- 2 honey dates
- 1 litres chicken stock
- salt and pepper to taste
What you do:
- Wash and soak the red beans overnight. Drain before use
- Clean lotus root and rinse well, slice and set aside (soak in water with a splash of vinegar to keep it from browning)
- Bring chicken stock to a boil; add the red beans and cook at high heat for 15 minutes
- Lower the heat and simmer for 1 hour
- Add lotus root and honey dates. Continue to simmer for 2 hours
- Add salt and pepper to taste before serving.
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Fish tail and papaya soup
What you need:
- 1 kg of fish meat
- 100g raw peanuts
- 1 green papaya (cut into wedges)
- 1 piece tangerine peel
- 2 slices old ginger
- ½ tsp salt
- 1 tsp sugar
- 1.5 litres boiling water
What you do:
- Soak peanuts in water overnight. Drain before use.
- Skin and halve papaya. Remove seeds, rinse and cut into wedges.
- Heat oil and fry ginger slices. Then fry fish until brown.
- Put all ingredients in a slow cooker and simmer for about 2 ½ hours.
- Taste and add seasoning if preferred.
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