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Silkie Soup with Bird's Nest and Cordyceps
Servings: 2-3
Function:
Lungs and kidneys strengthening, deficiency treating, beauty benefiting, spleen and stomach invigorating, yin enriching, nerves calming, and immunity enhancingIngredients:
Bird’s nest 15g
Silkie 1 (approx. 500g) (chopped into chunks)
Cordyceps 8g
Dried longan 15g
Aged dried mandarin peel 2g
Ginger 2 slices
Salt 1/4 tsp
Water 1,250ml
Method:
1. Soak bird’s nest. Drain and set aside.
2. Add silkie into boiling water. Blanch for around 5 minutes over high heat. Rinse.
3. Soak cordyceps in warm water for 5 minutes. Remove mud on cordycepas with teeth brush.
4. Rinse and drain dried longan. Soak dried mandarin peel in water for 20 minutes. Scrape off the white pith. Rinse.
5. Bring water to a boil over high heat. Add silkie, dried longan, dried mandarin peel and ginger. Cover with lid. Bring to a boil, reduce heat to low and boil for 90 minutes. Skim off the fat. Take the ingredients out.
6. Pull meat off the silkie.
7. Place the silkie meat and cordyceps in a double boiler. Pour in the soup, double boil for 90 minutes over low heat.
8. Add bird’s nest. Cover with lid. Double boil for a further 30 minutes. Stir in salt. Serve.
Tips:
- People who are hot in nature and suffering from dyspnea due to hotness should avoid consuming this dish.
- The purpose of blanching is to remove the blood and impurities from chicken meat; those will float on the surface. After rinsing and removing the thin layer on chicken’s surface can bring the soup taste better.
Nutrition Information:
Cordyceps – lungs and kidneys strengthening, phlegm easing, dyspnea eliminating and body immunity improving.
Dried mandarin peel – qi regulating, spleen invigorating, dampness dispersing and phlegm easing.
Dried longan - heart and spleen strengthening, qi tonifying, blood replenishing, heart and nerves calming. Suitable for people who are suffering from insomnia, forgetfulness, palpitations, flustered, and good for women after giving birth or lack in qi and blood supply.
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Crocodile Meat Soup with Bird’s Nest and Fig
Servings: 4-6
Ingredients:
Bird’s nest 40g
Dried fig 3
Dried crocodile meat 120g
Pork 100g
Water 750ml
Method:
1. Soak and double boil bird’s nest. Set aside.
2. Rinse dried figs. Rinse dried crocodile meat, tear into small pieces.
3. Dice pork. Add into boiling water. Blanch for around 5 minutes over high heat. Rinse.
4. Place dried figs, dried crocodile meat, pork and water in a double boiler. Double boil for 150 minutes over medium heat. Add bird’s nest. Reduce heat to low and double boil for a further 5 minutes. Serve.
Nutrition Information:
Dried Fig - each 100g of dried figs contains 609 micrograms of potassium, 133 micrograms of calcium and 12g of dietary fiber.
Dried crocodile meat – have functions of qi tonifying, lungs strengthening, cough relieving and phlegm easing. It is suitable for symptoms such as asthma, coughing and weak lungs.
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Kansai Sea Cucumber, Walnut and Bird’s Nest Sweet Soup
Servings: 1
Function:
Brain and intelligence invigorating, liver and kidney nourishing, yin enriching, beauty benefiting, lungs moisturizing, and health strengtheningIngredients:
Bird’s nest 8g
Kansai sea cucumber 12g
Shelled walnut 15g
Ginger 1 slice
Spring onion 1 stalk
Rock sugar 20g
Hot water 200ml
Method:
1. Soak sea cucumber in water for 2 days (depends on size; change the soaking water for at least 1 time a day).
2. Add the sea cucumber into boiling water. Blanch for around 20 minutes over medium heat. Turn off heat. Cover with lid. Let stand until the water cooled down and the sea cucumber is tender (for large size of sea cucumber, repeat the above step for 1-2 times).
3. Cut the sea cucumber open with scissors. Remove intestines and impurities along the inside cavity. Rinse. Cut into chunks.
4. Add sea cucumber into boiling water. Add ginger and spring onion. Blanch for 5 minutes over medium heat.
5. Soak bird’s nest. Drain.
6. Soak walnut in water briefly. Rinse. Place in a double boiler. Pour in hot water. Double boil for 60 minutes over medium heat. Add the remaining ingredients. Reduce heat to low and double boil for a further 30 minutes. Serve.
Tips:
- The inside of sea cucumber may have sands; it must be rinsed thoroughly before cooking.
- Do not use any utensil with oil to soak sea cucumber; and not to add salt into the soaking water. The soaking process is recommended to be in fridge (0-8°C) in hot weather.
- Be aware of not to breaking the peritoneum of sea cucumber when removing the internal organs; otherwise the sea cucumber may loosen easily during cooking.
- Store in freezer (-18℃ or below) if the sea cucumber will be cooked later; and make sure to consume it within a week.
Nutrition Information:
Kansai sea cucumber – have functions of kidneys invigorating, blood replenishing, yin enriching, skin moisturizing, beauty benefiting, and anti-aging.
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Korean Ginseng and Pork Shank Soup with Bird’s Nest
Servings: 2-3
Function:
Lungs moisturizing, beauty benefiting, blood replenishing, deficiency treating, qi and essence enrichingIngredients:
Bird’s nest 15g
Korean ginseng slices 15g
Red date 30g
Pork shank 150g
Ginger 2 slices
Hot water 500ml
Salt 1/4 tsp
Method:
1. Soak and double boil bird’s nest. Set aside.
2. Rinse Korean ginseng slices. Pit and rinse red dates.
3. Rinse pork shank and cut into pieces. Add into boiling water. Blanch for around 5 minutes over high heat. Rinse.
4. Place Korean ginseng slices, red dates, pork shank and ginger in a double boiler. Pour in hot water. Double boil for 2 hours over medium heat. Add bird’s nest. Reduce heat to low. Double boil for a further 5 minutes. Stir in salt. Serve.
Tips:
People who are suffering from sore throats, aphthous ulcer, hot and heat symptoms and external contraction of wind-heat should avoid consuming this dish.
Nutrition Information:
Korean ginseng – qi and essence enriching, blood replenishing and saliva secretion stimulating, nerves calming and intelligence invigorating.
Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying.
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Bird’s Nest and Fish Maw Soup
Servings: 3
Function:
Bbeauty and skin benefiting, yin enriching, moisturizing, and spleen and stomach invigoratingIngredients:
Bird’s nest 20g
Fish maw 75g
Dried scallop (Hokkaido dried scallop) 20g
Dried shiitake mushroom 3
Ginger 4 slices
Spring onion 1 stalk
Hua Diao wine 1 tbsp
Chicken broth 700ml
Egg white 1
Dark soy sauce 1 tsp
Potato starch mixture:
Potato starch 5 tsp
Water 125ml
Method:
1. Soak and double boil bird’s nest. Set aside.
2. Soak fish maw in water for 1-2 days (depends on size; change the soaking water for at least 1 time a day).
3. Add the fish maw into boiling water. Place a bamboo mat in the bottom. Boil for around 30 minutes over medium heat. Turn off heat. Let stand until the water cooled down and the fish maw is tender. Take out and rinse. (Soak in water for around 10 hours more if the fish maw is not yet tendered). Cut into pieces. Add into boiling water again. Add 2 ginger slices and spring onion. Blanch for around 5 minutes over medium heat.
4. Rinse dried scallops. Pour water to just cover the surface. Soak for 30-60 minutes (depends on size). Steam for around 20 minutes with the soaking water over high heat.
5. Soak dried shiitake mushrooms in water for 12 hours (depends on thickness) until tender. Remove stems and rinse. Drain. Cut into slices.
6. Heat 1 tbsp of oil. Fry 2 ginger slices and mushrooms until fragrant. Pour in chicken broth. Add fish maw and cook until tender. Add the dried scallops with the soaking water. Add Hua Diao wine. Stir in potato starch mixture in one direction. Add dark soy sauce. Bring to a boil and reduce heat to low. Add egg white and cook briefly. Stir in bird’s nest. Serve.
Tips:
People who suffer from dampness should avoid consuming this dish frequently.
- Do not use any utensil with oil or soda to soak fish maw; otherwise the fish maw will melt easily and have a change of flavour.
- Refrigerate (0-8℃) if the fish maw will be cooked later; and consume within a week.
Nutrition Information:
Hokkaido dried Scallop - a kind of seafood which is high in protein and low in fat, and is able to enrich yin and kidneys.
Fish maw - as known as fish bladder; high in protein, low in fat, rich in gelatin and they have functions of health and blood boosting, kidneys and essence invigorating, yin and beauty benefiting. They are excellent tonic and suitable for all people.
Shiitake mushroom – rich in protein and amino acid; they are nutritious ingredients to be consumed and a kind of healthy food. According to The Compendium of Materia Medica, shiitake mushroom is calm in nature, sweet in taste and can invigorate spleen and stomach, enrich qi and promote appetite, etc.
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Encommia, Goji Berry and Bird’s Nest Soup
Servings: 3-4
Function:
Liver and kidneys invigorating, tendons and bone strengthening, yin and eyes benefitingSuitable for:
People who are suffering from tendons and bone strain, painful back and knees, tiring eyes; and pregnant womenIngredients:
Bird’s nest 30g
Thick encommia (steamed) 30g
Dried scallop (Hokkaido dried scallop) 20g
Pork shank 600g
Dried goji berry 15g
Hot water 500ml
Salt 1/2 tsp
Method:
1. Soak and double boil bird’s nest. Set aside.
2. Rinse dried goji berries. Soak encommia in water for 30 minutes. Rinse dried scallop. Pour in water to just cover the surface. Soak for 30-60 minutes (depends on size). Retain the water and set aside.
3. Cut pork shank into pieces. Add into boiling water. Blanch for around 5 minutes over high heat. Rinse.
4. Place encommia, dried scallops with the soaking water, pork shank and dried goji berries in a double boiler. Pour in hot water. Double boil for 90 minutes over medium heat. Take the encommia out. Add bird’s nest. Reduce heat to low. Double boil for a further 5 minutes. Stir in salt while consuming. Serve.
Tips:
People who are suffering from external contraction of wind-heat, hot and heat symptoms should avoid consuming this dish frequently. For too broken encommia, place them in a soup filter bag prior to boiling and it will be easier for taking them out.
Nutrition Information:
Encommia - liver and kidneys invigorating, tendons and bone strengthening, and prevent miscarriage. Hokkaido dried Scallop - a kind of seafood which is high in protein and low in fat, and is able to nourish yin and kidneys.
Dried goji berry - liver and kidneys invigorating, eyes benefiting.
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Softshell Turtle Soup with Bai Shao, Red Date and Bird’s Nest
Servings: 3
Function:
Yin enriching, moisturizing, blood boosting, tendons tendering, liver regulating and nerves calmingSuitable for:
People who have pale looks, are easily to get a cramp, have inflexible tendons and bones; and are suffering from thirstiness, heat and heavy sweating.Ingredients:
Bird’s nest 30g
Bai shao 30g
Red date 40g
Small softshell turtle 1 (chopped into chunks)
Pork shank 250g
Hot water 700ml
Ginger 2 slices
Spring onion 1 stalk
Salt 1/4 tsp
Method:
1. Soak bird’s nest. Drain and set aside.
2. Soak bai shao in water for 30 minutes. Rinse.
3. Pit and rinse red dates. Add softshell turtle, ginger and spring onion into boiling water. Blanch for 2 minutes over high heat. Take the softshell turtle out.
4. Rinse the softshell turtle and remove fat.
5. Cut pork shank into pieces. Add into boiling water. Blanch for around 5 minutes over high heat. Rinse.
6. Place bai shao, red dates, softshell turtle and pork shank in a double boiler. Pour in hot water. Double boil for 1 hour over medium heat.
7. Take the ingredients out, set the soup aside.
8. Place bird’s nest in a double boiler, pour in the soup. Double boil for 30 minutes over low heat. Stir in salt. Serve.
Tips:
- People who are suffering from external contraction of wind-heat, dampness and coated tongue should avoid consuming this dish.
- Blanching the softshell turtle with ginger and spring onion can remove fluid and fishy odor; and enhance the flavour of the soup.
- Softshell turtle and lean pork may look like well cooked and no longer red in colour after blanching.
- The purpose of blanching is to remove the blood and impurities of the meat thus it is normal to see the impurities float on the surface.
Nutrition Information:
Bai shao – blood replenishing, tendons tendering, liver regulating, pain relieving, yin converging, and sweat reducing.
Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying.
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Dang Shen and Astragali Soup with Bird’s Nest
Servings: 2-3
Function:
Deficiency treating, qi tonifying, spleen and stomach invigorating, and immunity strengtheningSuitable for:
People who are suffering from lassitude and listlessness; and having poor appetite, getting cold easily and lacking in vital energy.Ingredients:
Bird’s nest 30g
Chicken 1 (approx. 600g) (chopped into chunks)
Dang Shen (Codonopsis root) 30g
Dried natural yam 30g
Dried longan 10g
Dried goji berry 10g
Astragali 30g
Red date 45g
Ginger 3 slices
Hot water 1,500ml
Salt 1/4 tsp
Method:
1. Soak and double boil bird’s nest. Set aside.
2. Soak dang shen in water for 30 minutes. Cut into small sections.
3. Rinse dried natural yam, dried longan, dried goji berries and astragali. Pit and rinse red dates.
4. Add chicken into boiling water. Blanch for around 5 minutes over high heat. Rinse.
5. Place chicken, dang shen, dried natural yam, dried longan, dried goji berries, astragali, red dates and ginger in a pot. Pour in hot water and boil for 90 minutes.
6. Take the ingredients out, set the soup aside. Place bird’s nest in a double boiler. Pour in the soup. Double boil for 5 minutes over low heat. Stir in salt while consuming. Serve.
Tips:
- People who are suffering from external contraction of wind-heat, hot and heat symptoms should avoid consuming this dish.
- For using other dried yam besides dried natural yam, soak in water for 1 hour, drain and rinse before cooking.
The purpose of blanching is to remove the blood and impurities from chicken meat; those will float on the surface. After rinsing and removing the thin layer on chicken’s surface can bring the soup taste better.
Nutrition Information:
Dang Shen – qi tonifying, saliva secretion promoting and blood boosting.
Dried Chinese yam – qi tonifying, yin enriching, spleen, lungs and kidneys invigorating, essence replenishing and vaginal discharge regulating.
Dried Chinese yam – qi tonifying, yin enriching, spleen, lungs and kidneys invigorating, essence replenishing and vaginal discharge regulating.
Dried longan - heart and spleen strengthening, qi tonifying, blood replenishing, heart and nerves calming. Suitable for people who are suffering from insomnia, forgetfulness, palpitations, flustered, and good for women after giving birth or lack in qi and blood supply.
Dried goji berry - liver and kidneys invigorating, eyes benefiting.
Astragali – qi replenishing, yang energy generating, superficies consolidating, excess water removing.
Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying.