Crave__February_2018
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Chestnut and Dried Oyster Soup<br />
This thick yet refreshing sweet and savoury broth will quench your thirst and keep you<br />
warm. Recipe by Chun Lau, general manager at Kin’s Kitchen.<br />
Serves 4<br />
Ingredients<br />
600g pumpkin<br />
180g chestnuts, de-shelled<br />
30g Chinese pearl barley<br />
60g dried oysters<br />
240g carrots<br />
900g pork breast bone<br />
4L water<br />
1<br />
2<br />
Prepare the pork-breast bone<br />
Inapot,blanchpork-breastbonebysubmergingitinroom-temperature<br />
water and bringing it to the boil over low heat. Remove the bone from<br />
the water and set aside.<br />
Prepare other soup ingredients<br />
Peel the pumpkin and cut into rectangles. Soak the dried oysters for 10<br />
minutes and rinse. Peel carrots and cut into big chunks.<br />
Prep & cook time<br />
20 minutes; 2.5 hours<br />
3<br />
Make the soup<br />
Place all ingredients in the pork bone broth on high heat and bring to<br />
the boil. Cook over high heat for 30 minutes, then reduce the heat to<br />
medium-low and simmer for another two hours.
Change language