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 600g pumpkin 180g chestnuts, de-shelled 30g Chinese pearl barley 60g dried oysters 240g carrots 900g pork breast bone 4L water 1 2 Prepare the pork-breast bone Inapot,blanchpork-breastbonebysubmergingitinroom-temperature water and bringing it to the boil over low heat. Remove the bone from the water and set aside. 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. Prep & cook time 20 minutes; 2.5 hours 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.
Double-boiled Soup with Soft-shell Turtle, Teal and Chinese Herbs This soul-warming soup recipe with Chinese herbs, soft-shell turtle and water duck may just help you keep the flu away. Recipe by Chan Wai-teng, executive chef at Man Hing at Greater China Club. Serves 4 to 6 Ingredients 300g sustainably farmed wattlenecked soft shell turtle 600g teal (one small water duck) 300g lean pork 10g gastrodia elata 8g Sichuan lovage 8g angelica dahurica root 1.8L water 6chickenfeet 2 slices of ginger 1 dried tangerine peel Vegetable oil, for cooking Salt, to taste 1 2 3 Prepare the soup ingredients Wash herbs with water, dry properly. Rinse lean pork, teal and chicken feet. Blanch all three ingredients, then remove and drain. Prepare the soft-shell turtle Wash and cut soft-shell turtle into chunks, then blanch, remove and drain. Pour vegetable oil into a hot wok and fry soft-shell turtle to a mild yellow. Remove and drain. Make the soup Place all the ingredients into a double-boil pot, add water, and doubleboil for approximately four hours. Add salt before serving. Prep & cook time 45 minutes; 4 hours