Another medicinal Chinese soup from Grace Young’s The Wisdom Of The Chinese Kitchen.It is naturally high in Vitamin C and is used to fight colds and the flu.The sweet potatoes start to dissolve in the broth and sweeten it ;otherwise this is a really bland soup,though I find it’s simplicity a bit refreshing if you are already sick.For medicinal purposes the tradition is that the soup be cooked a full 3 hours.It actually tastes better if you only cook it for about 1 hour though.You could add small bits of pork and a touch of salt to make it more flavourful.
Make and share this Cantonese Corn Soup recipe from Food.com.
This is a traditional favorite in Hong Kong, found in most dessert houses and revered for its heartwarming and revitalizing properties. It can just be as easily prepared at home, and is sure to warm even the coolest of days (though it’s popular all year-round). Yellow, red, and purple sweet potatoes are commonly found in the market, though yellow ones are ideal given its richer flavor. The amount of ginger may be adjusted according to level of tanginess desired. Red dates are natural sweeteners that add more flavor (optional). Raw slab sugar is commonly used in Southeastern Chinese desserts, and can be readily found in Asian groceries. The slab sugar is ideal for this recipe as it not only enhances the taste but also adds a nice golden color. A light, non-creamy, easy and healthy dessert that works great for any time of the day… and especially when you are down with a cold.
Make and share this Cantonese Soup recipe from Food.com.
Very easy to make, but prepare everything before cooking as it takes about 10 – 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired.
