Tag Archives: soup

Sea Coconut and White Fungus Chicken Soup

This is a lung nourishing soup, that is both healthy and flavourful. This is the perfect time to make this especially with the virus going around. It is also good to serve if you often like to eat grilled or spicy foods as it reduces the “heat” from the body.

“Sea coconut helps nourish the lungs, relieve coughing and dispels internal heatiness while white fungus has been appraised for its medial benefits namely anti-imflammatory and anti-tumour, nourishing the body and healing dry cough. It has been used as a tonic herb and as a beauty enhancer to improve the complexion. Its collagen content is comparable to bird’s nest. Hence, it is also why white fungus is dubbed as the poor mans bird nest. “*

Ingredients

  • 800g chopped chicken thigh
  • 1.7L water
  • 3 pcs honey dates
  • 25g dried sea coconut
  • 15g sliced ginger
  • 20ml huatiao chiew
  • 15g goji berries
  • 20 pcs dried mushrooms ( I used tea flower mushroom)
  • 1 floret dried white fungus
  • Salt to taste

Method

  • Rinse and soak the dried mushrooms with hot water for 15 minutes; drain and remove the stem and set aside.
  • Soak the white fungus with hot water for 30 minutes; drain and remove the stem, cut it into chunks
  • Quickly rinse the goji berries, honey dates and sea coconut; Set aside
  • Prepare 1.7 L of water in a pot, let it boil. Put all the chicken and the rest of the ingredients. Let it boil at high heat. Once it boils, reduce the fire to the lowest heat and let it simmer for 30 minutes or until the meat are fully cooked.
  • Add salt to taste.

*Quotes are by two Chinese medical websites on the internet, not by me.

note that dried sea coconut are meant to be discarded after cooking.

Hot and Sour Soup

Just my kind of soup

Hot and Sour soup is a typical kind of soup that you can normally see in the menu of Chinese restaurant. Ingredients actually are inexpensive, especially when they don’t put much ingredients like the way I do. I prefer to make it instead of buying it, so I can put all the ingredients that I like, have the right level of spiciness and sourness that suits to my palate.

Ingredients

  • 100g pork tenderloin ( sliced thinly)
  • 1 tsp premium soy sauce + 1 tsp of potato starch ( for marinating the pork)
  • 1 block soft tofu ( cut into small cubes)
  • 70g wood ear fungus (washed and Julienned)
  • 150g Bamboo Shoots (Julienned)
  • 2 Liters Chicken Broth
  • 8 dried Shiitake, (washed and just enough hot water to soak the shiitake, when tender, remove the stem, sliced thinly)
  • 1 lightly beaten egg
  • 1 1/2 tbs potato starch + 3 tbs water ( slurry)

Seasoning

  • 1 tsp chili flakes
  • 2 tsp sugar
  • 2 tbs premium soy sauce
  • 1 1/2 tsp dark soy sauce
  • 1 1/2 tsp sesame oil
  • 2 tbs vinegar ( 1 tbs of white vinegar, 1 tbs black vinegar, kindly note that this is my level of sourness, you may want to add more or lessen it to suit your taste)
  • White Pepper (to taste)
  • Salt (to taste)

Method

  • Marinate the pork with 1 tsp of premium soy sauce and cornstarch, set aside
  • Boil the bamboo shoots for 3-5 minutes, set aside, discard the water
  • Prepare your pot, add in the chicken broth, turn on the heat to medium high, add the pork and stirring constantly, to ensure that it would not clump together.
  • Add the shiitake, wood ear fungus, tofu and bamboo shoots
  • Add all the seasoning except the vinegar and pepper
  • Let it come to boil,
  • Add the vinegar,salt and pepper. Give a gentle stir.
  • Add the slurry while gently stirring the soup. Followed by the lightly beaten egg. Let is boil for another minute or two. Serve hot.