Crave__February_2018
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Immunity Booster<br />
Give your immune system a boost with this all-natural Cantonese soup. Recipe by Siu Ka-shing,<br />
head chef at Sohofama.<br />
Serves 4<br />
Ingredients<br />
4pcs dried monkey head mushrooms<br />
300g lean pork<br />
100g chestnuts, de-shelled<br />
30g jujubes, de-seeded<br />
50g fresh ginger, sliced<br />
2cobsofcorn<br />
40g yam<br />
3L water<br />
Salt, to taste<br />
Prep & cook time<br />
3 hours; 3.5 hours<br />
1<br />
2<br />
3<br />
Prepare the monkey head mushrooms<br />
Cutoffthestemsandsoakthemushroomsfortwotothreehoursin<br />
warm water, changing the water once or twice. Squeeze out any dirt<br />
trapped in the folds. Set aside.<br />
Prepare other soup ingredients<br />
In a pan, blanch the lean pork in boiling water for three to five minutes.<br />
Remove the pork from the water and set aside. Peel and finely slice the<br />
yam. Cut the corn cobs into big chunks.<br />
Make the soup<br />
Place all the ingredients and water into a large pan over high heat. Bring<br />
to the boil, then reduce the heat to low and simmer for three to four<br />
hours. Add salt to taste.
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