Chestnut and Dried Oyster Soup
This thick yet refreshing sweet and savoury broth will quench your thirst and keep you warm. Recipe by Chun Lau, general manager at Kin’s Kitchen.
Serves 4 Ingredients
180g chestnuts, de-shelled
30g Chinese pearl barley
60g dried oysters
900g pork breast bone 4L water
Prep & cook time
20 minutes; 2.5 hours
1 Prepare the pork-breast bone
In a pot, blanch pork-breast bone by submerging it in room-temperature water and bringing it to the boil over low heat. Remove the bone from the water and set aside.
2 Prepare other soup ingredients
Peel the pumpkin and cut into rectangles. Soak the dried oysters for 10 minutes and rinse. Peel carrots and cut into big chunks.
3 Make the soup
Place all ingredients in the pork bone broth on high heat and bring to the boil. Cook over high heat for 30 minutes, then reduce the heat to medium-low and simmer for another two hours.