01 July 2008


The dried Chinese white cabbage soup is one of the traditional soup I drank since young. My mum told me that this soup is good for dispelling heat, quenches thirst and alleviates water retention. It is recommended for hot dry spells.

The ingredients of the soup consist of dried seafood :

Chinese white cabbage, duck gizzards, whelks (Believe to be very good for reinforcing yin essence and for allievating latent heat), oysters, scallops, octopus, red (do away the stones) and sweet dates and medlar seeds (kei chee).

Soak dried Chinese white cabbage in water for 30 mins. Rinse well to remove any grit and sand. Drain. Cut the cabbage into sections (about 2"). Soak dried gizzards and whelk in hot water for 30 mins. Discard the water and rinse the gizzards and whelk thoroughly. Rinse dried scallops and soak in water for 30 mins. Do not throw away the water but use them as part of the stock. Rinse all dried goods briefly and drain well. Bring water to boil, pour in all the ingredients. Cover the pot and bring to boil again. Lower the heat and season the soup. Simmer for 3 hours.

No meat is needed as all the dried ingredients contribute to the flavor of the soup.

A very clear and flavor soup....

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