Chinese Yam With Gingko Soup 淮山白果汤
This is a simple but exceptionally refreshing soup that everyone loves. Simply boil chinese yam with all other ingredients to make this soup. Very good to serve during hot summer weather.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 gram fresh chinese yam (huai shan) (peeled, cut into pieces)
- 15 gingko nuts (shelled and skinned)
- 20 gram yu zhu (solomon's seal rhizome)
- 8 pitted red dates
- 1 chicken whole leg
- 1 tbsp salt (to taste)
- 1.5 litre water
Instructions
- 1
Have ready all ingredients to make this soup.
- 2
Remove skin from chinese yam and cut into big pieces. This tuber vegetable is loaded with lots of beneficial properties.
- 3
Remove the shell from gingko nuts and then boil the nuts in water for 5 minutes. Then remove the skin.
- 4
Wash, soak the dried wolfberries in cold water for 5 minutes and drained.
- 5
Rinse and drain yu zhu (Solomon Seal Rhizome), a nutritious chinese herb. It is believed to have nourishing effects on our lung and stomach.
- 6
Wash and drained well the red dates.
- 7
Wash, skinned the chicken whole leg and cut into big pieces.
- 8
Blanched in hot water, about 5 minutes to remove impurities.
- 9
In a soup pot, first bring some water (1500 ml) to a boil. Then add in the blanched pieces of chicken.
- 10
Next add in the rest of the ingredients.
- 11
Followed by salt ( to taste ).
- 12
Cover and bring to a boil over high heat. Then simmer the soup over low heat for about 1 hour. If using a pressure cooker, just pressure cook for 30 minutes.
- 13
Adjust salt according to taste. And we're done!
- 14
Ladle up and serve the soup hot.