Prevent Swine Flu, Drink Herbal soups
Soup is universally loved and the ultimate comfort food. Nearly every cuisine in the world has soup as a dish that is served on a daily basis. Many soup recipes can be made in minutes, with just a few ingredients, creating a comforting meal that few other dishes can match. Soups can be savory or sweet, thick or thin, hearty or light.
Herbal soup is very popular among the Chinese. It is believed to be highly nutritional and has been used to boost one’s body energy. It is taken warmth and very tasty if it is cooked well. Ingredients such as winter melons, ginger, herbs, etc are commonly used in making the soup. Some soups need to be heated for a period of time to allow the herbs to release its nutrients.
Black Chicken Herbal Soup
- 1 Black Chicken (whole)
- 2 medium length of Dang Shen
- 2 medium slices of fresh Huai Shan
- 1 tbsp of Guo Qi Zi
- 6 Hong Zao (red dates)
- 4 slices of Ginger
- 4 cups of water
- Wash the chicken thoroughly; remove the necessary organs, head, neck, feet, if they are still intact. Removing of the skin is optional as black chicken is less fatty than regular chicken.
- Rinse all the herbs (Dang Shen, Huai Shan, Guo Qi Zi, Hong Zao) lightly. They shouldn’t be anywhere filthy when you bought them from reputable Chinese herb stores or pre-pack packages in Chinese supermarket.
- Place all the ingredients in an earthen stewing pot, do not cover the lid.
- Place the pot in a steamer or wok and steam over boiling water for 30 to 45 minutes and let it cook for another 2 hours on low heat.
- Follow step 1 and 2 as the above.
- Place all the ingredients into a crockpot/double-boiler. Cook it on high heat for 30 minutes and let it simmer for another 2 hours.
Guo Qi Zi (Goji / Chinese Wolfberries)
Hong Zao (Dried Red Dates)
Fresh Huai Shan (Chinese Yam Root/Burdock Root)
Burdock Root or Chinese Yam Root Soup
200g of lean pork ribs, blanched
200g fresh Huai Shan (鲜淮山), peeled, thinly sliced, and blanched
1 ear of fresh corn, cob broken into half
6 – 8 pieces of seedless red dates
1 pot of water, 50% filled (about 1000ml)
1) Bring a pot of water to a boil over high heat. Add in pork ribs, red dates, sweet corn, and fresh Huai Shan.
2) Bring all ingredients to a boil again. Reduce heat to low fire, and simmer for 30 – 40 minutes. Cover pot with lid. Add salt to taste.
3) When all ingredients are cooked till tender, heat off. Serve hot.
JAPANESE MISO SOUP
- 2 teaspoons dashi granules
- 4 cups water
- 3 tablespoons miso paste
- 1 (8 ounce) package silken tofu, diced
- 2 green onions, sliced diagonally into 1/2 inch pieces
- Cold water — 1 quart
- Kombu (dried kelp), rinsed briefly in cold water — 1 piece, about 4 inches square
- Katsuobushi (bonito flakes) — 1/3 cup
- Place the cold water and kombu in a saucepan and set aside to soak for 15-20 minutes.
- Set the saucepan over medium heat and bring water just to a boil. Add the katsuobushi and immediately remove from heat.
- Let set for 5-10 minutes, and then strain, pressing down to remove as much liquid and flavor as possible. Discard the solids or use again to make niban dashi (see below). Use the dashi as directed in recipes.
1) Black Chicken, Silkie: Richer in protein as compare to the “white” chicken.
2)Chicken soup relieves coughs and sore throats because the gentle heat from the soup improves blood circulation.
3)Vegetable soup helps to detox toxin in the body. it also provide more nutrients, eliminate toxins and excess fats from the body and may give dieters more energy.
4) Common Chinese soup ingredients like carrot, potato and Chinese yam provide excellent source of carbohydrates while pork, poultry, eggs, provide proteins.
5) Burdock root has been used for purifying blood stream, and to neutralize and eliminate poisons in the system.
6) Goji Berries reinforce the glands which are accountable for producing energy, muscle enlargement and restore — the adrenals, thymus, pituitary and thyroid. In addition, as an adaptogen, goji berries motivate the regeneration of muscles.
7) Miso is a seasoning that is made using fermented rice, barley, soybeans and salt. Miso is a paste used to make soups, stew and sauces. its benefits helps to reduce and slow the signs of aging.
8)Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi powder is also available at stores.