Immunity Booster Give your immune system a boost with this all-natural Cantonese soup. Recipe by Siu Ka-shing, head chef at Sohofama. Serves 4 Ingredients 4pcs dried monkey head mushrooms 300g lean pork 100g chestnuts, de-shelled 30g jujubes, de-seeded 50g fresh ginger, sliced 2cobsofcorn 40g yam 3L water Salt, to taste Prep & cook time 3 hours; 3.5 hours 1 2 3 Prepare the monkey head mushrooms Cutoffthestemsandsoakthemushroomsfortwotothreehoursin warm water, changing the water once or twice. Squeeze out any dirt trapped in the folds. Set aside. 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. 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.
Hot and Sour Soup with Wild Sichuan Chillies Everyone craves a hearty, piquant hot and sour soup from time to time. Recipe by C. H. Wong, executive chef at San Xi Lou. Serves 4 Ingredients 1/2 fresh chicken 5 slices of ginger 6 prawns 6 scallops Sliced wood ear fungus, to taste Sliced soft tofu, to taste Julienned bamboo shoots, to taste 75g Sichuanese vinegar 75g wild pickled Sichuan chillies 2L water Prep & cook time 4.5 hours; 20 minutes 1 2 3 Make the chicken broth Boil the chicken and ginger in water for four to five hours to make stock. Prepare the soup ingredients Wash the prawns and scallops, dice, and set aside. Julienne the wood ear fungus, tofu and bamboo shoots. Make the soup Add the vinegar, wild pickled Sichuan chillies and julienned ingredients to the chicken stock and bring to the boil. Strain out the chillies and serve.