Im­mu­nity Booster

Give your im­mune sys­tem a boost with this all-nat­u­ral Can­tonese soup. Recipe by Siu Ka-shing, head chef at So­hofama.

Crave - - FEATURE -

Serves 4 In­gre­di­ents

4pcs dried mon­key head mush­rooms 300g lean pork

100g chest­nuts, de-shelled

30g ju­jubes, de-seeded

50g fresh ginger, sliced

2 cobs of corn

40g yam

3L wa­ter

Salt, to taste

Prep & cook time

3 hours; 3.5 hours

1 Pre­pare the mon­key head mush­rooms

Cut off the stems and soak the mush­rooms for two to three hours in warm wa­ter, chang­ing the wa­ter once or twice. Squeeze out any dirt trapped in the folds. Set aside.

2 Pre­pare other soup in­gre­di­ents

In a pan, blanch the lean pork in boil­ing wa­ter for three to five min­utes. Re­move the pork from the wa­ter and set aside. Peel and finely slice the yam. Cut the corn cobs into big chunks.

3 Make the soup

Place all the in­gre­di­ents and wa­ter into a large pan over high heat. Bring to the boil, then re­duce the heat to low and sim­mer for three to four hours. Add salt to taste.

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.