Delicious & Easy-To-Make Confinement Soup Recipes For Mums

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:

1. Rinse all the herbs, longans and dates and drain.
2. Cut and clean the chicken thoroughly.
3. Put all the ingredients into a double-boiler pot.
4. Add hot water.
5. Cover and boil for 2 1/2 to 3 hours.
6. 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:

1. Wash and soak the red beans overnight. Drain before use
2. Clean lotus root and rinse well, slice and set aside (soak in water with a splash of vinegar to keep it from browning)
3. Bring chicken stock to a boil; add the red beans and cook at high heat for 15 minutes
4. Lower the heat and simmer for 1 hour
5. Add lotus root and honey dates. Continue to simmer for 2 hours
6. 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:

1. Soak peanuts in water overnight. Drain before use.
2. Skin and halve papaya. Remove seeds, rinse and cut into wedges.
3. Heat oil and fry ginger slices. Then fry fish until brown.
4. Put all ingredients in a slow cooker and simmer for about 2 ½ hours.
5. Taste and add seasoning if preferred.

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