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.

Crave - - FEATURE -

Serves 4 In­gre­di­ents

600g pump­kin

180g chest­nuts, de-shelled

30g Chi­nese pearl bar­ley

60g dried oys­ters

240g car­rots

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.

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