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.
Recipe by The Chinese Soup Lady & Chinese Soup Recipes at https://www.thechinesesouplady.com/spring-chayotes-and-figs-in-pork-broth/