Thursday, September 04, 2008

Chayote and Pork Ribs Soup

Normally I make this soup with a whole chicken but hb requested for steamed Ginger Chicken so I substituted with Pork Ribs. Not as sweet as chicken but good enough.

Soup Efficacy
  • Relives heatiness
  • Chayote is chockful of vitamin A
  • Reduces water rentention
  • 2 medium chayote (Fo Shou Guo) de-seeded and cut in large wedges (do not remove skin)
  • 300g large pork bones
  • 300g pork ribs
  • OR substitute pork with 1 whole chicken (skin, fat, head and tail removed)
  • 2 slices of ginger
  • 6 red dates (de-seeded)
  • 2 tbsp of wolfberries (Gou Qi Zi)
  1. Blanch all the meat in boiling water. Remove and run thru tap water. Set aside.
    In another pot, bring the water to boil on high fire.
  2. Once water is boiling and bubbling, add in the ginger, red dates, wolfberries and pork.
  3. Let it boil on high for 20 mins and transfer to slow cooker base. Let it cook on high for a further 3.5 hours.
  4. If using stove, after the 20 mins, switch to very low heat, covered. Ensure that the fire is small enough to ensure small surface bubbling.
  5. Once the soup is ready, you can sprinkle some salt. I do not add anymore as it is tasty enough.
  6. Serve hot. ENJOY!!



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