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Soup Name: Monkey Head Mushroom with Chinese Yam in Pork Broth
Chinese Name: 猴頭菇豬湯 (hóu tóu gū zhū tāng)
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Spring Chayotes and Figs in Pork Broth

Submitted by on March 27, 2014 – 10:48 pm2 Comments | 52,109 views

Spring Chayotes and Figs in Pork Broth

My herbalist recommended I make this soup given the recent change of temperature and humidity. She actually only provides the “dried goodies” – see below – in terms of herbs. She will tell you that you additionally need a pork shank and chayotes to complete the soup. This soup is targeted to help reduce wetness in the body and aid with the dampness that comes with Spring in Hong Kong. It’s slightly sweet to taste, and surprisingly, my children drank it all!

 

Soup Name: Spring Chayotes and Figs in Pork Broth

Traditional Chinese Name:  合掌瓜豬展湯 (hup jeung gwa zhū zhǎn tāng)

 

Spring Chayotes and Figs in Pork Broth
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Chinese Soup
Serves: 8
Ingredients
Instructions
  1. Start boiling your soup water and immediately (while the water is still cold) throw in all the dried herbs (figs, honey dates, apricot kernals, lily bulbs, lotus seeds)
  2. In a separate pot, blanch the pork shank for 5 minutes, drain and set aside
  3. Once the water boils, add in cubed chayotes (with the skin on so it won't completely disintegrate in the soup) and pork shank
  4. Boil on high for 30 minutes
  5. Reduce to a medium boil for another 1.5 hours (or put it in a thermal pot)
  6. Salt to salt
  7. Serve and enjoy!
Notes
Any benefits?

The combination of chayotes and figs help relieve wetness from the body as chayotes are diuretic.
The soup is high in potassium (which help remove water from the body).
Chayotes are often used in cleansing diets or used as the season changes to help cleanse the body.
Chayotes are rich in amino acids.
The soup is good for removing damp heat (from the fu ling).

Any precautions?

Add the figs into the soup while it's cold or it will turn the soup sour if you add it in hot. I have never tried it, but this is what both my mother and my herbalist tell me!
Most melon soups, chayotes included, will sour the day after, so consume the soup that day.

 

This is the base of the soup. Just add chayotes and any type of meat (either pork, chicken or fish).

Dried Herbs for Chinese Soup

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